Ingredients
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1 ½ lbs. ground beef
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1 small onion, diced
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1 garlic clove, minced
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1 ½ teaspoons salt
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1 teaspoon dried thyme
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½ teaspoon ground cinnamon
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½ teaspoon ground cloves
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3 tablespoons flour
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1/3 cup beef stock
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1 sheet of store-bought puff pastry, thawed
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4 ramekins, for serving
Directions
- Preheat oven to 425° F (230° C).
- Combine beef, onion, garlic, salt, thyme, cinnamon, and cloves in a skillet over medium-high heat and cook for 5 minutes.
- Add flour and stir. Add beef stock and stir. Bring to a boil, then reduce heat and simmer until meat is cooked through, about five minutes.
- On a lightly floured surface, unroll sheet of puff pastry. Flip a ramekin over, and using its lip as your guide, use a cookie cutter or pastry cutter to cut out a round that is 1-inch (2.5 cm) larger than the mouth of the ramekin. Repeat until you have 4 rounds.
- Fill the 4 ramekins with an equal amount of meat. Drape a pastry round over top, then press down firmly where the dough meets the rim.
- Use a knife to make an X in the middle of the pastry dough so that steam can escape. Repeat until all ramekins are filled and covered.
- Bake in oven for 15 minutes, or until pastry is golden brown.
