Beef salad baskets

Boeuf Salad Cups - An Elegant Delight for Any Occasion

Preparation time: 1 hour
Baking time: 15-20 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8 cups

Boeuf salad cups are an ideal choice for any party or special event. These delights are not only tasty but also look spectacular on festive tables. Get ready to impress your guests with these crispy cups filled with creamy and flavorful boeuf salad.

Ingredients:

*For the cups:*
- 250 g flour
- 150 g cold butter, diced
- 1 egg yolk
- 3 tablespoons cold water
- A pinch of salt

*For the boeuf salad:*
- 2 carrots
- 6 potatoes
- 1 jar of pickled peppers
- 1 jar of pickled cucumbers
- 200 g frozen peas
- 5 eggs
- 200 g pork (preferably boiled or roasted)
- Mayonnaise (preferably homemade, to taste)
- Salt, to taste

Preparation Steps:

1. Preparing the cups:
- Start by mixing the flour with salt in a large bowl. Add the cold diced butter. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water. Knead the dough well until it becomes smooth. It’s important not to over-knead to keep the cups tender.
- Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour. This allows the gluten to relax, making it easier to roll out later.

2. Cooking the salad ingredients:
- In a large pot of water, bring the potatoes, carrots, peas, and pork to a boil. Cook until all ingredients are done, then let them cool.
- Separately, boil the eggs for 10 minutes, then place them in cold water to stop the cooking. Once cooled, peel them.

3. Assembling the cups:
- Preheat the oven to 180°C. Roll out the dough on a floured surface, then cut out circles with a glass or a cutter. Place the circles in greased and floured tartlet molds.
- Prick the base of each cup with a fork to prevent puffing during baking. Place the molds in the fridge for 15 minutes.
- Bake the cups for 15-20 minutes or until golden brown. Let them cool before filling.

4. Assembling the boeuf salad:
- Dice all the cooked ingredients (potatoes, carrots, meat) and the pickled peppers and cucumbers into small cubes. Mix them in a large bowl.
- Add the diced boiled eggs, drained peas, and mayonnaise. Mix the ingredients well and season with salt to taste.

5. Filling the cups:
- Fill each cup with the boeuf salad, being careful not to overfill. You can add a slice of olive or a parsley leaf on top for an elegant touch.

Practical Tips:
- Make sure the butter is cold to achieve a flaky crust. If it’s too soft, the cups won’t hold their shape well.
- Instead of pork, you can use chicken or even a mix of vegetables for a vegetarian option.
- Mayonnaise can be customized by adding mustard or herbs for a more intense flavor.

Serving Suggestion:
These boeuf salad cups are excellent as appetizers at parties but can also be served as a main dish alongside a fresh green salad. Your guests will be delighted by the delicious combination and attractive appearance of these crispy cups.

Enjoy cooking and savor every bite of this refined dish!

 Ingredients: For Cosulete: 250 g flour, 150 g butter, 1 yolk, 3 tablespoons water, salt. For beef salad: 2 carrots, 6 potatoes, 1 jar of pickled bell peppers, 1 jar of pickled cucumbers, frozen peas, 5 eggs, a piece of pork, homemade mayonnaise, salt.

 Tags:  baskets beef salad