Beef goulash pies from the glass

Ingredients

Directions

1. 1

   Wash the herbs, dab dry. Pluck off needles or leaves, chop. Peel and chop onions and garlic. Dab meat dry. Heat oil in a pot. Brown the meat in portions.

2. 2

   Season with salt and pepper. Fry onions and garlic briefly. Add all meat again. Sprinkle with flour and sauté briefly. Deglaze with wine, tomatoes and 5 tbsp. water, bring to the boil. Season with salt, 1 teaspoon sugar, sambal oelek, laurel and herbs.

3. 3

   Cover and braise for about 2 hours, stirring from time to time.

4. 4

   Prepare the pie dough, divide into thirds and chill. Grease four glasses.

5. 5

   Cut two thirds of the dough in half and roll out on a floured work surface to a thickness of approx. 3 mm. Line glasses with the dough, cut off protruding edges. Season goulash to taste again and fill into the glasses.

6. 6

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roll out remaining dough to a thickness of approx. 3 mm. Cut out two lids in the glass diameter, cut a heart out of one of them. Place the heart lid on a glass and press the rim down.

7. 7

   Place the other lid on a glass, press it all around with a fork, leaving a small opening in one place. Cut out some flowers (approx. 3 cm Ø) and cover a glass with them like roof tiles.

8. 8

   Cut approx. 1 cm wide strips with a wave wheel and cover a glass with them in a grid-like manner. Whisk the egg yolk and milk and brush the lid with it. Bake in the oven for about 40 minutes.