Village-style beef snack in dough
4 servings
180 minutes
Beef snack in village style is a cozy dish of Russian cuisine, infused with the aroma of slow-cooked meat and crispy puff pastry. The recipe is based on tender beef slowly stewed with wine, spices, and tomato paste, giving the filling a rich flavor with a slight tang. The pastry baked to a golden crust creates perfect textural harmony—tender inside and crispy outside. This treat can be served as an appetizer on a festive table or used as an original main dish option. Its convenient portion size makes it a great choice for buffets and family evenings. Warm, hearty, and soulful—this village recipe embodies the traditions of Russian cuisine by combining simplicity in preparation with refined taste.
1
Preheat the oven to 200 degrees. Cut the meat into 3 pieces. In a pot, combine the meat, finely chopped onion, minced garlic, broth, tomato paste, wine, bay leaf, cumin, salt, and pepper. Bring to a boil, reduce the heat, cover, and simmer for 1.5 to 1 hour 45 minutes until tender. Transfer the meat to a plate and shred into small pieces with 2 forks.
- Beef: 570 g
- Onion: 1 head
- Garlic: 2 cloves
- Beef broth: 1 glass
- Tomato paste: 3 tablespoons
- Dry white wine: 3 tablespoons
- Bay leaf: 1 piece
- Caraway leaves: 0.8 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Meanwhile, place the dough on a floured surface. Roll it out and cut into many 8x8 cm squares. Grease the muffin tins and place the dough squares at the bottom of the tins. Bake at 200 degrees for 10-12 minutes until golden brown. Cool and remove from the tins.
- Yeast puff pastry: 500 g
3
In a small pot, bring 1 cup of meat broth to a boil. Mix starch and water, then pour into the broth. Cook for 2 minutes until the sauce thickens. Add chopped meat and mix well. Place 1 tablespoon of meat mixture in each pastry mold and sprinkle with parsley. Serve immediately.
- Beef broth: 1 glass
- Cornstarch: 1.5 teaspoon
- Water: 2 teaspoons
- Beef: 570 g
- Chopped parsley: 2 tablespoons