DINING WITH "MUTTER"
Samosas à la Buck
Carsten Buck is managing director of our design agency MUTTER and a fan of our puff pastries. Here he shares his latest recipe idea with us.
Preparartion: approx. 60 mins.
Baking time: approx. 15 mins.
Ingredients
1 pck. MOIN organic butter puff pastry
1kg minced beef
3 carrots
1/2 celery root
a couple of parsley stems
1 ginger bulb
8 onions
2 kg tomatoes
3 garlic cloves
1L red wine
PiriPiri Chilly (according to taste)
pepper & rock salt
pinch of sugar
some tomato puree
oil for frying/baking
Preparation
1. Preheat the oven to 200°C. Halve the tomatoes and place them on an oiled baking tray. Drizzle with oil and sprinkle with salt, pepper and some sugar. Bake in the oven until the tops of the tomatoes are slightly dark. Then puree in a blender.
2. Fry the minced beef in a roaster with some oil at room temperature from each side until hot. Remove the minced meat from the roaster.
3. Put the onions in the roaster at medium heat and fry until translucent. Add the ginger, chilli and garlic and glaze.
4. Add carrots and celery and simmer for at least 10 minutes. Stir from time to time.
5. Add the minced meat and stir in the tomato paste thoroughly. Deglaze with a litre of red wine.
6. Now add the tomato puree and simmer for at least ½ hour over low heat in a closed saucepan. Stir from time to time. Then remove the lid until the liquid is reduced and everything is creamy.
7. Take MOIN organic butter puff pastry out of the freezer. Place the pastry sheets next to each other on a baking tray lined with baking paper and allow to thaw for approx. 5 minutes.
8. Spread the filling over the puff pastry slices, fold into triangles and bake in a preheated oven for about 15 minutes.