Patty with ragout

Let the puff pastry thaw.

Preheat the oven to 200 ° C.

Place the puff pastry slices on a large cutting board and cut 3 equal circles per person, for example with a small bowl.

Place a circle per person on a baking sheet covered with parchment paper, this will be the bottoms of the ragout trays. Prick holes in the soil with a fork.

Cut a smaller circle from the remaining circles so that you have a border of 1 cm wide.

Brush the edges with water and place a border on each floor. Brush it with water and put another edge on it.

Cut a lid per person from the rest of the dough using a glass.

Heat the beef ragout and add the whipped cream and stock. Season with salt and pepper.

Split the egg and beat the egg yolk.

Brush the ragout trays and the lids with the egg yolk and bake in the middle of the oven for approx. 15 min. Until done and until golden brown.

Switch the oven off and the oven door open and let the trays dry for another 15 minutes.

Remove the trays from the oven and distribute the ragout. Slice the parsley and sprinkle over the ragout. Place a lid on each tray.