How to Make Beef Turnovers | Beef Puff Pastries | Слоеные пирожки с мясом

Welcome to Alice Young Food. Today I'm going to be showing you how to make these beautiful moist fluffy beef turnovers. They're absolutely amazing, they go really well as a snack, just as a main course, you know, if you're just on the go, or I love to eat them with a soup. You know, in Latvia we have a big bowl of chicken bouillon, which is a chicken broth, and we eat that with these beautiful beef turnovers. So let's get started. We're going to need several sheets of puff pastry, fresh parsley, egg, onion, butter, peppercorns, one bay leaf, garlic and some beef. Place your beef into a medium sauce pan, add half an onion, your garlic, bay leaf and peppercorns. Bring it to the boil and then simmer for 30 minutes. Once your beef is cooked we're gonna drain it but leave all the liquids into a bowl, so just drain your meat. Place your meat into a food processor. Preheat your oven to 180 degrees Celsius or 350 Fahrenheit. roll out each pastry add butter into your pan add your onion add 1 cup of preserved liquid and simmer until all the water evaporates when your mixture is cooked out just add a bit of seasoning some salt and pepper take about a tablespoon of the mixture place inside each patty and you want to stretch it a little bit just to make sure it becomes a triangle so you take both ends and just close it down and press a little bit sides to seal it and Take your fork and just press again to create nice pattern. Break one egg into a small cup. Brush each pastry with your egg mixture.