Ingredients
- 500 g lean beef
- 400 g flour 00
- 300 g veal belly
- 200 g butter
- 40 g raisins
- 3 pcs egg yolks
- 1 pc egg
- 1 pc saffron sachet
- cinnamon powder
- butter
- nutmeg
- egg white
- butter
- nutmeg
- egg white
- salt
- pepper
- garlic
- vinegar
For the recipe of small meat pies, work the flour with the chopped butter, cold, obtaining a sandy whole; mix it with 80 g of cold water, 1 yolk and a pinch of salt. Work the mixture until it is smooth and homogeneous. Cover it and put it in the fridge for 2 hours.
For the filling: Soak the raisins in 100 g of water and 2 tablespoons of vinegar. Cut the beef and the veal into very small cubes. Sauté in a pan separately, with 1 spoonful of hazelnut butter and 1 clove of crushed garlic, over high heat for 2 minutes. Spread the meat on a tray and let it cool. Mix the two meats, add 2 egg yolks, salt, pepper, chopped raisins, 10 g of water in which you have dissolved the saffron, a pinch of cinnamon and a little grated nutmeg.
For small pies: Roll out the dough brisée and line it with 6 tartlet molds. Fill them with the filling; Brush the edges with a little egg white and close the pies with a pastry disk or with 2 cross strips, decorating as desired. Make the cover adhere to the edges and trim the excess dough. Brush the surface with 1 beaten egg and bake at 190 ° C for about 20 minutes, then cover with aluminum foil and cook for another 5 minutes. Take the pies out of the oven, turn them out and let them cool.
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