Summary

Ingredients

For the dough:

• 300 grams flour
• 100 g butter
• 75 ml milk
• 75 ml water
• 0.5 teaspoon ½ salt

For the filling:

• 500 g beef, dependin on your wallet also round beef
• 100 g bacon, diced
• 500 ml wine, if possible more Australian
• 1 cup water
• 2 carrot (s)
• 100 g mushrooms
• 50 g celery, possibly
• 0.5 ½ bell pepper (s), red, possibly
• 3 teaspoons tomato paste
• 2 cloves garlic)
• 2 bay leaves
• 1 teaspoon lemon peel, grated
• 1 tablespoon Worcestershire sauce
• 3 juniper berries
• 2 grains allspice
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ rosemary
• 0.5 teaspoon ½ paprika powder, noble sweet
• salt and pepper
• 1 teaspoon cornstarch, possibly
• 2 egg yolks

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Instructions

1. First marinate the meat (not with ground beef). Therefore
2. Cut the meat into small cubes (5-10 mm) and place in a bowl. Cut the garlic into small pieces. Crush the spices (juniper, allspice, pepper, paprika powder, pepper, rosemary, thyme) in a mortar. Peel a few zest from the washed lemon. Mix everything in the bowl with the meat, pour in the wine and add the bay leaves. The meat must be covered. It is best to put it in the refrigerator for 12 hours and stir from time to time.
3. If you use ground beef, you can do without juniper and allspice. Then simply add the rest to the pan when preparing the filling.
4. For the dough, put the flour in a bowl. Bring the milk, water and butter to the boil and add the salt, stirring well. Then add the mixture to the flour and mix well with the dough hook, preferably with the food processor. Wrap the dough in cling film and set it aside (so that it does not get stiff).
5. For the filling, cut the vegetables very small. Remove the meat from the marinade and drain well. Catch the marinade. This will be needed later. Sear the meat in portions with a little oil for about 3 minutes. Constantly stir or swirl the meat. When the meat juice starts to come out, remove it from the pan.
6. Now onions, bacon, carrots and mushrooms are added to the pan and seared briefly. Deglaze with the marinade. Season with Worcester sauce, add tomato paste and season with salt.
7. Cover and simmer for about 2 hours. Possibly add a little water if the consistency is too firm. Otherwise, thicken with a little water and cornstarch at the end. To do this, mix both in a small bowl, add to the mixture and briefly bring to the boil. Then add the meat to the filling.
8. Line two muffin tins with paper liners.
9. Knead the dough again briefly and divide it into small pieces (slightly larger than a walnut). Roll out these small dough pieces with a rolling pin. The dough should be 2-3 mm thick and about 12-15 cm in diameter. Carefully place the dough in the molds and fill with the filling up to the edge of the paper. Press the outer ends of the dough together towards the center and leave a small opening. Brush the top of the dough with egg yolk. If possible, do not stick the paper tightly with egg yolk.
10. The meat pies are ready after about 15-20 minutes at 160 ° C (convection 140 ° C) when they are golden brown. Let rest for another 5-10 minutes after baking and serve.