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BEEF TURNOVERS
Peel the onions and shallots, chop finely, fry gently in hot butter and oil. When transparent, add the mincemeat, salt, pepper. Cook for 3 minutes, stirring. Pour into a salad bowl. Separate the egg yolks from the whites. Soak the bread into the milk, squeeze between your hands, combine with the mincemeat. Add 6 tablespoons chopped parsley, the egg yolks and 6 tablespoons cream. Salt, pepper, mix. Roll out the puff pastry on a slightly floured table. Use a round biscuit cutter to cut into 4-inch-diameter disks. Divide up the stuffing in the centers. Beat the egg whites with a fork. Use to brush the edges of each circle. Fold into turnovers, pressing with the fingers to seal the edges well. Deep-fry into very hot oil until golden brown. Drain on absorbent paper. Serve with red pepper purÄe: drain the red peppers, put through a vegetable mill with the remaining cream, salt, pepper and 1 teaspoon paprika. Heat quickly before serving in a sauceboat.
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3/4 lb puff pastry
1 1/3 lb mincemeat
2 onions
3 shallots
parsley
2 tbsp butter
2 tbsp oil
1/3 cup flour
2 2/3 oz sandwich loaf, crusts removed
8 tbsp crÅme fraöche
10 tbsp milk
2 eggs
1 large can skinned red peppers
oil for frying
paprika
salt, pepper
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30
mn
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5
mn
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You can use1 or 2 tablespoons brandy in the stuffing.
