Puff pastry meat pie

Ingredients for 4 servings:

• 650 g minced beef or mixed
• 1 large onion(s), peeled, finely chopped
• 2 puff pastry sheets, rolled out, round, 30 to 33 cm Ø
• ½ cup meat broth, strong
• 2 cloves garlic, squeezed or finely chopped
• 1 egg yolk
• 2 tbsp olive oil, cold squeezed
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 220 degrees Celsius. Sauté the finely chopped onion and garlic in a little extra virgin olive oil (or clarified butter) in a frying pan until translucent, then add the beef and brown on all sides until crumbly. Season with salt and pepper. Add the meat stock. Simmer until only a little sauce remains. Season to taste with salt and pepper and any other spices or herbs (fresh or dried), such as oregano, thyme, basil, and a little rosemary. Remove from the heat and allow to cool. Cover the baking tray (approx. 30-33 cm ø) with one of the two puff pastry sheets. Spread the cooled meat and the remaining sauce evenly over the pie crust. Place the puff pastry lid on top and press the edges firmly onto the turned-up edge of the puff pastry base. Trim any overhanging puff pastry, i.e. press it down on the edge of the tray with a large board. Pierce the puff pastry lid several times with a fork, brush with egg yolk, and bake in a preheated oven on the lowest rack at 220 degrees Celsius for approximately 30 to 35 minutes. Serve hot. Serve with a crisp, mixed salad. Tip: You can add half a red and half a yellow (or green) bell pepper to the meat. Remove the bell pepper seeds and cut the bell pepper into very small cubes. Sauté in the frying pan with the ground meat. A little tomato paste can also be added to the ground meat.