500 g of finely ground beef
1 chopped onion
1 cup of water, divided
2 beef cleaning cubes
1/4 cup ketchup
2 teaspoons of worcestershire sauce
Pepper
1/2 teaspoon oregano
Paste 1 Naigiga
3 tablespoons plain flour
2 puff pastry sheet
Route
Preheat the oven to 220 degrees Celsius
Brown meat and onions
Add 3/4 cups of water, boolean cubes, ketchups and worcestershire sauce, pepper, organo and jennica.
Boil and cover for 15 minutes.
Mix the flour with 1/4 cup of water until it becomes a moist paste. Add to the meat mixture.
Let me be cool
Enter the tart plate and line with the faffee patio.
Add a cooling fill mixture; Brushing pastries with milk or beaten eggs; Add to the past; Press the corners with the fork
Gill on top of trunk and milk or beaten eggs
Soak a very hot paste at 220 degrees Celsius for 15 minutes
Reduce heat to 180 degrees Celsius and for an additional 25 minutes, or until golden brown.
Serve with vegetables, chips or lettuce
