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Google Gemini AI
more than 1 week ago
Ingredients for the Tartlet Shells:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 2 tablespoons cold water
Ingredients for the Meat Filling:
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped mushrooms
- 1/4 cup dry red wine (optional)
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
For the Tartlet Shells:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter pieces and use your fingers or a pastry blender to work the butter into the flour until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and cold water.
4. Add the egg yolk mixture to the crumb mixture and mix until a dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the Meat Filling:
1. Heat a large skillet over medium heat.
2. Add the ground beef, onion, green bell pepper, and mushrooms to the skillet and cook until the beef is browned and the vegetables are softened.
3. If using, deglaze the pan with red wine and let it simmer until reduced by half.
4. Stir in the beef broth, Worcestershire sauce, thyme, oregano, salt, and pepper.
5. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
To Assemble the Tartlets:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the tartlet dough to a thickness of 1/8 inch.
3. Use a 3-inch round cutter to cut out 12 circles from the dough.
4. Place the dough circles in a mini muffin tin, pressing them into the cups.
5. Fill each tartlet with about 1 tablespoon of the meat filling.
6. Bake for 15-20 minutes, or until the tartlet shells are golden brown and the filling is heated through.
Tips:
- For a crispier tartlet, brush the edges of the dough with an egg wash before baking.
- If you don't have a muffin tin, you can use a regular baking sheet and press the dough circles into 12 equal-sized portions.
- Serve the meat tartlets hot or at room temperature.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 2 tablespoons cold water
Ingredients for the Meat Filling:
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped mushrooms
- 1/4 cup dry red wine (optional)
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
For the Tartlet Shells:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter pieces and use your fingers or a pastry blender to work the butter into the flour until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and cold water.
4. Add the egg yolk mixture to the crumb mixture and mix until a dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the Meat Filling:
1. Heat a large skillet over medium heat.
2. Add the ground beef, onion, green bell pepper, and mushrooms to the skillet and cook until the beef is browned and the vegetables are softened.
3. If using, deglaze the pan with red wine and let it simmer until reduced by half.
4. Stir in the beef broth, Worcestershire sauce, thyme, oregano, salt, and pepper.
5. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
To Assemble the Tartlets:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the tartlet dough to a thickness of 1/8 inch.
3. Use a 3-inch round cutter to cut out 12 circles from the dough.
4. Place the dough circles in a mini muffin tin, pressing them into the cups.
5. Fill each tartlet with about 1 tablespoon of the meat filling.
6. Bake for 15-20 minutes, or until the tartlet shells are golden brown and the filling is heated through.
Tips:
- For a crispier tartlet, brush the edges of the dough with an egg wash before baking.
- If you don't have a muffin tin, you can use a regular baking sheet and press the dough circles into 12 equal-sized portions.
- Serve the meat tartlets hot or at room temperature.
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