Puff pastry snacks with a filling of stew, also ideal for using up leftover stew.
Finely chop the onion. Fry it in a little oil or butter in a pan. Add the meat in pieces along with the flour. Bake all around. Add the vinegar, sugar, tomato paste, bay leaf and stock. Saute the mushrooms in a separate pan. Then add them to the stew. Cut the carrot into small pieces and add to the meat as well. Let it stew for about 3.5 hours with the lid on. Stir occasionally.
Taste the beef stew and add a pinch of salt and pepper if necessary. Let the oven cool to room temperature. Let the sheets of puff pastry thaw slightly and preheat the oven to 200 degrees. Cut or press circles out of the sheets of puff pastry with a bowl, as large as possible. Spoon a little of the stew on one side of the circle.
Do not add too much of the liquid otherwise they will become less crispy and do not make them too full. Fold the other half of the dough over it and seal well with a fork. Place them on the baking tray. Beat the eggs and brush the patties with it. Bake them in the oven for about 25 minutes until golden brown.
Source: Leukerecepten by leukerecepten-nl.
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