Filled Beef Parcels
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- For the filling
- 2 Tbsps olive oil
- 21 ozs ground Beef
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp tomato puree
- ⅞ cup Meat stock
- Red wine
- 9 ozs canned Tomatoes
- 7 ozs canned Kidney beans (rinsed and drained)
- salt
- cayenne pepper
- For the pancakes
- 2 cups all-purpose flour
- 1 pinch salt
- 8 egg whites
- 2 cups milk
- 1 Tbsp vegetable oil
- To garnish
- rosemary
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Large knife, 1 Bowl, 1 Kitchen scale, 1 Teaspoon, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer, 1 Rolling pin, 1 Parchment paper, 1 Baking sheet, 1 Wire rack, 1 Small bowl, 1 kleiner Freezer bag, 1 Kitchen shears
Preparation steps
1.
For the filling: heat the oil in a pan and cook the beef until browned. Add the onion and garlic and fry for 2-3 minutes.
2.
Add the tomato puree, stock and a dash of red wine. Simmer for a few minutes and then add the tomatoes. Simmer for 30 minutes, stirring occasionally until the mixture thickens.
3.
Add the beans and simmer for a further 10 minutes. Season with salt and cayenne pepper.
4.
For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the egg whites and beat well.
5.
Add half the milk and beat until smooth. Stir in the remaining milk until blended.
6.
Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter to coat the base. Cook until set and lightly golden then turn over and cook for another 50 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
7.
Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together.
8.
Divide the filling between the pancakes, placing it in the centre of each one and gather up the pancake over the mixture.
9.
Secure with wooden cocktail sticks and a small piece of rosemary.
