How To Make Highland Beef with Pickled Walnuts & Puff Pastry Tops
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Serves:
Ingredients
- 500g Highland beef, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 200ml red wine
- 400ml beef broth
- 2 tbsp pickled walnut juice
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper to taste
- 4 sheets of puff pastry
- 4 pickled walnuts, sliced
Instructions
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Preheat the oven to 180°C (350°F).
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In a large pot, heat some oil over medium heat. Add the diced beef and cook until browned on all sides.
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Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
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Pour in the red wine and let it simmer for a few minutes to reduce.
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Add the beef broth, pickled walnut juice, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 1 hour and 30 minutes until the beef is tender.
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While the beef is simmering, roll out the puff pastry sheets and cut them into circles or squares to fit the top of individual serving dishes.
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Remove the pot from the heat and divide the beef mixture among 4 individual oven-safe serving dishes.
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Top each dish with a slice of pickled walnut and cover with the puff pastry.
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Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden and cooked through.
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Serve hot and enjoy!
Nutrition
- Calories : 540kcal
- Total Fat : 28g
- Saturated Fat : 6g
- Cholesterol : 76mg
- Sodium : 912mg
- Total Carbohydrates : 39g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 28g
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