Description
A hearty and comforting Steak and Onion Tart filled with savory ground beef and caramelized onions, encased in a flaky shortcrust pastry.
Ingredients
- 500 g ground beef
- 2 finely sliced onions
- 250 ml beef stock
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 sheet shortcrust pastry
- 1 beaten egg
- Salt, to taste
- Pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat your oven to 200°C.
- Heat olive oil in a large frying pan over medium heat.
- Add the sliced onions and sauté until golden and soft, about 5-7 minutes.
- Add the ground beef and cook until browned and fully cooked.
- Sprinkle the flour over the mixture and stir well to incorporate.
- Pour in the beef stock and Worcestershire sauce, stirring to combine. Let simmer until thickened, seasoning with salt and pepper.
- Roll out the shortcrust pastry to fit a tart pan and line the pan with it.
- Fill the pastry with the beef and onion mixture, then cover with another layer of pastry, sealing edges tightly.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Notes
For added flavor, let the filling rest in the fridge for 30 minutes before assembling the tart.