- 1 roll of puff pastry
- 8 oz ground meat (beef or pork or vegetable stuffing)
- Tomato coulis divided
- 1 onion
- 1 clove of garlic
- 1 whole egg + 1 yolk
- 1 tbsp butter
- Herbes de Provence (especially basil)
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly
Preheat oven to 350 degrees.
Line a cake pan with high edges and place the dough in the fridge. (I line mine with parchment paper).
Saute chopped onion and garlic in butter, add meat and cook 5 minutes over high heat. Stir occasionally.
Stir in tomato coulis (enough to cover the meat, reserve the rest for serving), beat the whole egg, with herbs, salt, pepper and nutmeg add to meat. Fill pie with this mixture.
Top with dough, cutting any dough that goes over the dish. Brush with egg yolk.
Bake 40, 45 minutes and serve hot with a salad and tomato coulis (spiced up with tabasco).
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Chef Tips and Tricks
Who will you make these elegant duck pastry pockets for?
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!