Tuesday, January 10, 2012
Beef patties with fried leeks
400 grams ground beef
1 clove of garlic
Fresh parsley, finely chopped
2 ½ dl red wine
00 flour, 2 tablespoons
1½ cups of milk
2 egg yolks
1 teaspoon of sugar
Salt, pepper, thyme
Extra virgin olive oil, a thread
½ lit. sunflower seed oil
1 stalk of leek
1 package rectangle puff pastry (I wanted to do it by hand, but it is not easy yet)
Finely chop the onion and garlic. Then chop also plenty of parsley, ie 8-10 sprigs.
Spice the raw meat with thyme, plus parsley, egg yolk and milk. Mix thoroughly and let soak for 30 minutes.
Take a pan pour a little olive oil, turn heat to medium temperature.When it is hot burn the garlic and onion until they've got a golden color.Now add the seasoned meat and start cooking it. Continue until it's gravy is almost dried. Then pour the red wine, diced tomatoes, salt and pepper. Let cook for at least1 hour over medium heat. Try once if it's spicy enough though and if it's too dry add some water. Right before the end of cooking time add the flour by passing it through a traditional meshed strainer. Let cook for another 5 minutes. Now pour it in to a dish while forming a rectangular shape with a height of 2.5 cm, then let it cool in the fridge for a few hours.
Meanwhile, wash and dry the leeks. Cut into discs about 2-3 mm. Heat a nonstick pan (like Wok),
add seed oil. When it's hot, pour the leeks and fry well, stirring with a wooden sieve or silicone sleeve for 5-6 minutes so that they are golden brown. Remove it drain the oil and let dry on paper towels for a while.
The next step is, work the dough by cutting squares of 7x7 cm, the rest of the remaining lists we need to decorate. Beat an egg in a dish.
From the cooled meat is now possible to cut cubes of about 2.5cm, put it in the middle of the square of the puff pastry. Now raise the sides and fold the dough into the corners so that they overlap one another and clue with a few drops of egg.
Bake in heated oven at 180 º -190 º for 40 minutes. At the end garnish with fried leeks