pastel
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| pastel [2021/01/19 15:28] – court | pastel [2021/01/21 22:49] (current) – court | ||
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| * 2 tbsp olive oil | * 2 tbsp olive oil | ||
| - | * 2 onions, finely chopped | + | * 2 onions, finely chopped |
| - | * 2 carrots, finely chopped | + | * 2 carrots, finely chopped |
| - | * 2 pounds ground beef (we used 1 lb plus mirepoix | + | * (+ 2-3 stalks of celery if using mirepoix) |
| + | * 2 pounds ground beef (we used 1 lb plus mirepoix) | ||
| * 1 1⁄2 teaspoons ground cinnamon | * 1 1⁄2 teaspoons ground cinnamon | ||
| * 1 tablespoon kosher salt | * 1 tablespoon kosher salt | ||
| Line 21: | Line 22: | ||
| - | Heat oil in large skillet over medium heat. Add onions and carrots and sauté until vegetables have softened, but not browned, 8 to 10 minutes. Add beef, cinnamon, salt and pepper, stirring to combine. Cook until beef begins to brown, about 10 to 15 minutes. Let mixture cool completely. | + | Heat oil in large skillet over medium heat. Add onions and carrots |
| While beef is cooking, split puff pastry in half if it’s in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish. | While beef is cooking, split puff pastry in half if it’s in one piece. Roll out each piece with a floured rolling pin to roughly 9 x 11 inches. Line an 8- or 9- x 11-inch baking dish, or a shallow 2-quart gratin dish, with 1 piece of pastry, pulling up the dough to cover the sides of baking dish. | ||
pastel.1611070122.txt.gz · Last modified: by court