It is puff pastry stuffed with a kind of quick Bolognese made with minced beef, onion, and veal that is baked until it is crispy and golden.
Its rectangular shape is due to the molds in which they are baked and that make the veal needles perfect to enjoy individually. One tip for the puff pastry to be well cooked at its base is to place the needles in the bottom of the oven, so it will be as crispy as the surface.
For 4 units
- Puff pastry sheet1
- Butter to grease the molds5 g
- Extra virgin olive oil
- Small onion1
- Minced beef200 g
- Tomato sauce75 g
- 1/2 tablespoon wheat flour
- 50 ml of milk
- Ground black pepper
- Egg to brush1
How to make veal needles
- Total time1 h
- Elaboration15 m
- 45 m cooking
We start preparing the filling, which has to cool before we can continue with the recipe. To do this, heat a couple of tablespoons of extra virgin olive oil in a pan and poach the chopped onion. When it begins to become translucent we add the minced meat, salt, and pepper and stir while frying over medium-high heat.
Add the tomato sauce and stir. Then add the flour and stir again. Let it cook for a couple of minutes before adding the milk. Cook over low heat for 10 minutes. We remove and cool.
Spread the molds with the butter, it is easier if it is melted. We cover the base and walls with the puff pastry and fill. We paint the edges with beaten egg and cover with more puff pastry, pressing so that it sticks well and the excess puff pastry (which we remove) is released.
Brush the surface with more beaten egg and cook in the lower part of the oven, pre-heated to 200º C with below, for 15 minutes. Then we lower the oven to 180 ° C, change the position of the oven up and down and bake 20 minutes more or until golden brown.
We let temper on an oven rack and unmold as soon as we can take them without burning. If we have done it well, the molds will come out easily.
With what to accompany veal needles
It depends on the time and occasion when you want to serve the veal needles if they are for the appetizer we can accompany them with a drink and little else. But if we serve them at lunch or dinner, a salad of green leaves does great.