Homemade pastry and Mince of filet mignon Recipe

Homemade pastry, crunchy homemade dough and cheese and shrimp filling

Ingredients for 30 medium pasties:

(11cm diameter rim):

4 cups of flour

2 whole eggs

3 tablespoons of oil

5 tablespoons of cachaça

1/2 cup of water

1/2 tablespoon of salt

Filling:

400g shrimp 7 beards already cleaned

1 finely chopped leek

1/4 cup of milk

1 tablespoon of flour

salt and pepper to taste

optional: 3 tablespoons of curd or catupiry cheese

150g grated mozzarella

1 small minced tomato without seeds

1 teaspoon of oregano

1 liter of sunflower oil for frying

Procedures to prepare it:

Put the flour in a bowl. Open a hole in the middle of the flour and place the eggs slightly beaten with a fork (just mix it), the oil, cachaça, salt, water and mix with the flour into the other ingredients. When you add the ingredients, start kneading by hand. Take the bench and knead for another 5 minutes. Cut the dough into 4 parts and open each one separately with the rolling pin. As soon as the dough is very thin, place it on top of a plastic film (which must already be open on the countertop) and roll the dough with the plastic. Do this with the 4 pasta. Take to the freezer for 15 minutes or the refrigerator for 2 hours.

Prepare the fillings: the cheese is just mix the grated muzzarela, chopped tomatoes and oregano and reserve. For the shrimp filling: put oil in a hot pan, sauté the leeks, add the shrimp and after 2 minutes add a spoon of wheat flour. Stir, add milk and salt and pepper. Remove from heat and let cool. Assemble the pastries by opening the frozen dough, cut the circles with a ring, a cup, whatever you have. Wet the sides of the cut-out dough with water with your finger, place the filling, squeeze with your finger to close and then pass the fork to seal. Heat the oil, fry the pastries and leave on the paper towel to remove excess oil. Serve immediately. You can make half a recipe if you want, just divide the ingredients by 2

Mince of filet mignon

Ingredients for 6 people:

1kg filet mignon cut into cubes

2 diced carrots

1/2 cup (100g) bacon cut into small cubes

1 chopped onion

2 minced garlic cloves

1/2 cup tomato paste (or 2 tablespoons of extract)

3 tablespoons of wheat flour

basil, thyme, 2 bay leaves, salt and pepper to taste

500ml beef stock (3 bovine bone buco, 1 onion, 1 carrot, 1 celery stalk)

chopped parsley to finish

Procedures to prepare it:

Prepare the broth: place the bones and bone chips to roast at 230 ° C (very high oven) until very golden, almost burnt (15 to 20 min). In a pressure cooker, brown the flesh of the bucco bone, add the onion and when everything is golden, place the carrot, celery and stir. Add the bones and meat from the pan, add 800ml water and salt. Close the pan and count 15 minutes of pressure. Strain the broth and reserve.

Dry the meat with paper towels, sprinkle with 3 tablespoons of wheat flour and stir to mix the flour in the meat. Heat a pan and fry the meat in olive oil little by little and reserve. When finished, put 1 cup of water in the pan and scrape the bottom to get the taste of the meat. Strain this water over the broth. Clean the pan with paper towels and fry the onion, garlic, diced carrots in the same pan. Add the tomato paste and stir. Then return the meat and the juices that formed the pan.

Season with salt, black pepper, thyme, bay leaves and basil. Cover and let simmer for 30 minutes. Check the salt and pepper. Sprinkle with parsley when serving. You can make the same recipe with another meat: rump for example. Let it cook a little longer, until it is very soft. If you don't want to make the meat broth, deglaze the pan that fried the meat with water and use this water as a broth.