English Style Beef Pies

If you are a passionate meat-eater, and you have already gotten tired of kebabs, do not rush to deny yourself your favorite meat. Make an English beef pie. Rosemary, thyme and a drop of dry white puff pastry are designed to add variety to your meat menu.

Ingredients

• 250 g puff pastry
• 600 g beef rump or rump flesh
• 150 ml dry white wine
• 2 medium onions
• 6 cloves of garlic
• 2 sprigs of thyme
• 1 sprig of rosemary
• olive oil
• salt
• black pepper
• egg yolk

Directions

1. Cut the beef into 2 cm cubes. Season with salt and pepper. Chop the onion and garlic. Chop the rosemary and thyme leaves.
2. Heat the oil in a heavy-bottomed saucepan and fry the meat in portions over high heat on all sides until golden brown. Put the finished beef on a plate.
3. Add oil to a saucepan and fry the onion and garlic, stirring occasionally, for 5 minutes. Return the meat to the pan, pour in the wine. Bring to a boil, cook for 5 minutes. Pour in 2 cups of water, add herbs, salt and pepper. Cover and simmer until the beef is tender, 25–30 min.
4. Preheat oven to 200 ° C. Place the stew in deep serving tins, cover with rolled dough and stick to the sides. Brush the dough with yolk, make holes for the steam to escape and place in the oven until the dough is done, about 20 minutes. Serve hot.