Summary

Ingredients

• 4 slices puff pastry
• 2 tomato (s), sliced
• 0.5 teaspoon ½ oregano, dried
• 1 tablespoon oil
• 1 onion (s), chopped
• 500 g minced beef
• 2 tablespoon flour
• 375 ml beef broth
• 4 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon rosemary, chopped
• 2 cloves garlic, crushed

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Instructions

1. For the filling, heat the oil in a saucepan, add the onion and garlic and let it turn golden yellow. Add the meat and fry until all the liquid has evaporated. Add flour, stir, cook over medium heat for 1 minute. Add the stock, sauce, tomato paste and rosemary, bring to the boil while stirring. Reduce the heat, simmer for 5 minutes, until the mass is reduced and thickened; stir occasionally. Take the pot off the stove and let it cool down.
2. Preheat the oven to 210 ° C (190 ° C gas). Cut circles out of the dough with a glass approx. 10 cm in diameter. Line large muffin tins with the dough circles. Spread the filling on the pastry molds. Place a slice of tomato on each and sprinkle with oregano. Bake for 25 minutes, until the batter is golden brown and crispy. Serve warm.
3. Makes 16 pieces.