Small pastries festivals

TARTLETS 00865 FESTIVALS ingredients for 48 48 pieces, 3 potato tartlets, a tablespoon of olive oil, yellow onion, finely chopped 2 cloves garlic, crushed 250 g minced beef, 250 ml of tomato puree, 80 ml of red wine, 2 tablespoons Worcestershire sauce, 1 tablespoon fresh thyme leaves, 30 g of frozen peas, 2 tablespoons finely chopped parsley, 60 g of fresh cream, one egg yolk.

Cook the potatoes with their skin in boiling water or steamed, drain and mash coarsely.

Meanwhile, fry the onion and garlic in a large saucepan, until the onion is tender.

Add the minced meat and simmer, stirring, until the meat is browned.

Stir the tomato puree, wine, Worcestershire sauce and thyme.

Bring to a boil, and then simmer over low heat for 15 minutes, until almost all the liquid has evaporated.

Add small peas and parsley.

In a salad bowl, mix the potatoes with fresh whipped cream and the egg yolk, pour this mixture into a pastry bag fitted with a large jagged nozzle.

Place the pie mould on the furnace plates, fill with meat preparation, then finish with hazelnut puree without falling out of the bag.

Pass the pie mould in the oven about 5 minutes, until the top is golden.

Served hot.