Defrost the pastry according to the packet instructions.
Pre-heat the oven to 200
Heat a medium sized pot over a moderate heat.
Sauté the onions until golden.
Add the carrots and sauté for a few minutes more.
Remove from the pot and set aside.
Brown the marinated meat in small batches, reserving the marinade.
Once all the meat is browned, return the onion and carrot to the pot, along with the reserved marinade.
Finally, add the soup powder. You will see the sauce thicken nicely.
Allow to simmer gently for about 45min.
Season to taste with salt and pepper.
Remove the meat and cut as small as possible before returning it to the gravy.
Allow the mixture to cool in the fridge.
Use a rolling pin to roll out the pastry as thin as you can, without it breaking – you need enough for 12 bases and 12 lids.
Use a cup or large cookie cutter to cut the base and place in the muffin pan.
Place about 2tsp of the cooled meat filling into the pastry lined muffin holes.
Using a glass or a smaller cookie cutter, cut the lids and place over the filling, sealing the edges.
Cut a slit in each lid to allow the steam to escape.
Brush with the egg wash and bake for 20 min or until the pastry is golden brown and crisp.
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