Basque-inspired Michoteta with a Twist

Ingredients

• 500g (1.1 lb) beef, cut into small cubes 500g (1.1 lb) beef, cut into small cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 7g)
• Carbohydrates: 20g (Sugar: 2g)
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until they become translucent and slightly caramelized.
3. 3.
   Add the beef cubes to the skillet and cook until browned on all sides.
4. 4.
   Sprinkle the paprika, cayenne pepper, dried thyme, dried oregano, salt, and pepper over the beef mixture. Stir well to coat the meat evenly with the spices.
5. 5.
   Remove the skillet from heat and let the mixture cool slightly.
6. 6.
   Roll out the puff pastry sheet on a lightly floured surface. Cut it into squares or rectangles, depending on your preference.
7. 7.
   Spoon a generous amount of the beef mixture onto each pastry square. Fold the pastry over the filling and seal the edges by pressing them together with a fork.
8. 8.
   Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden-brown color.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
10. 10.
    Remove from the oven and let the Michoteta cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Make sure to cut the beef into small cubes to ensure even cooking and a pleasant texture.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of red wine to the beef mixture while it's cooking.
• If you prefer a spicier Michoteta, increase the amount of cayenne pepper or add a pinch of chili flakes.
• Serve the Michoteta with a side of tangy tomato sauce or a dollop of spicy aioli for an extra kick.
• If you're short on time, you can use store-bought puff pastry instead of making it from scratch.
• Leftover Michoteta can be refrigerated and reheated in the oven for a quick and delicious meal the next day.

Serving advice

Serve the Basque-inspired Michoteta warm as a main course, accompanied by a fresh green salad or roasted vegetables. It also makes a great appetizer or party snack when cut into smaller portions.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or thyme leaves over the Michoteta before serving. The golden-brown pastry and the savory filling will make an inviting sight on any plate.