Ingredients
- 1 bag of vacuum-packed, pre-cooked pork meatballs with hamburger steak and brown sauce with caramelized onions
- 8 small rolls of pastry (shortcrust or puff pastry)
- 500 ml (2 cups) béchamel sauce
- 1 beaten egg (for browning)
- Salt and black pepper to taste
Preparation
1. Preheat
Preheat oven to 375°F (190°C).
2. Preparation
In a large bowl, mix the dumplings in brown sauce with the caramelized onions and béchamel sauce. Season with salt and pepper if necessary.
On a lightly floured surface, roll out the dough into 8 small circles. Place a first layer in each tart tin or directly on a baking sheet. Spread the filling in the center of each pastry circle. Cover each tart with another layer of dough, sealing the edges to prevent the filling from escaping.
3. Gilding
Brush the top of each cobbler with the beaten egg for a golden, shiny finish.
4. Baking
Bake pies for 30 minutes, or until pastry is golden and crisp.
5. Serving
Serve the pies warm, with a green salad or grilled vegetables for a complete meal.
