Wash the meat, pat dry and cut into small pieces. Peel, wash and finely dice the carrot. Clean and wash spring onions and cut into fine rings
Bake the pies in a preheated oven (electric range: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 10 minutes
Fry the meat in hot oil all around. Season with salt and pepper. Fry the carrot and spring onions briefly. Dust everything with flour and sauté briefly. Stir in sherry, cream, 3/8 l water and stock. Bring everything to the boil and simmer for about 8 minutes. Season with salt and pepper and fill the pies with it. Garnish
Drink: dry sherry