Our collaborator Virginia, from the Sweet & Sour gastroblog , brings us an ideal recipe for mushroom season: meat pies with trumpets of death. One of those recipes that create happiness at home: a delicious combination of flavors with an irresistible presentation.

Little by little autumn enters, and they are craving somewhat more forceful dishes, especially those in which we can use their seasonal products.

In this case, it is puff pastry filled with meat stewed in red wine, with one of the star products of autumn, mushrooms. We've added fresh trumpets of death, which can be found well into the fall. Although it is a type of mushroom that you will also find easily dehydrated.

We have prepared the meat stew partly on the stove and partly in the oven. For my taste, cooking in the oven at a constant temperature gives us a smooth meat and a wonderful thick broth.

For this type of stew I always use my Le Creuset cast iron cocotte , which is ideal for this type of slow cooking, since it allows the meat to cook with its own juices, without adding large amounts of liquid. In addition, it also allows you to easily take the stew from the stove to the oven with total comfort.

Let's go with the recipe:

INGREDIENTS: (For 5 individual cakes or 1 large)

For the meat stew in wine:

  • 1 kg of Ox brazuelo tapa, cut into squares of approximately 1 cm
  • 3 medium red onions cut into medium squares.
  • 2 pressed garlic cloves.
  • 2 carrots, peeled and cut on the bias into pieces of 1 cm approx.
  • 2 stalks of celery cut into brunoisse.
  • 400 ml of good red wine. (What is not drunk is not added to the stews)
  • 400 ml of water approximately.
  • 2 tablespoons of sifted flour.
  • Extra virgin olive oil.
  • 30 gr. Of butter
  • Finely chopped fresh rosemary leaves.
  • fresh thyme leaves
  • Salt and freshly ground pepper
  • 2 handfuls of fresh Trumpets of Death
  • 1 clove garlic.

For the cakes:

  • 500 gr. Homemade or store-bought puff pastry
  • 1 egg
  • 1 tablespoon of heavy cream


We begin by preparing the meat stew in wine:

Preheat the oven to 190ºC, heat up and down.

We put our Le Creuset cocotte over medium heat so that it heats up. When it is hot, add the oil. Next we add the red onions and let them cook without taking on almost any color, until they begin to brown, about 10 minutes. Raise the heat and add the pressed garlic, carrots and celery. If instead of using mushrooms, we are going to add mushrooms, we add them now cut into quarters. Mix everything well and let it cook for a couple of minutes.

Add the meat, sauté and add the rosemary and thyme. Add salt and pepper and cook for about 5-8 minutes, until the meat is sealed on all sides. We want to prevent the juices from escaping during long cooking.

Add the wine, leave a few minutes for the alcohol to evaporate. Add the sifted flour in the form of rain and water just to cover the stew. In my case around 400 ml.

Let it come to a boil, cover with the lid and bake in the preheated oven for 1 hour and a half.

After this time we remove from the oven and turn around. Return to the oven and leave until the meat is tender and the sauce has turned into a thick, dense sauce. In my case it took me about 45 more minutes. It will depend a bit on the quality of the meat. But it is important that the meat is tender.

Remove from the oven and while it is warm, in a frying pan, sauté the trumpets of death with a clove of garlic and 1/2 tablespoon of olive oil. We add them to the stew.

At the moment of going to fill the cupcakes, we add a very cold knob of butter to the stew to give it shine. Mix well while it melts.

Raise the oven temperature to 200ºC

Let's go with the assembly of the cupcakes:

We stretch our puff pastry sheets to a thickness of about 3 mm. We cut depending on the size of the containers that we are going to use. For the smallest tops and for the largest bases.

Lightly grease the ovenproof containers and line the interior with the largest puff pastry cutouts. Prick the bases to prevent them from swelling in the oven.

Fill with the well warmed meat stew. Brush the edges with egg so that the puff pastry cover adheres well. Cover with the lid and make a hole in the center to allow the steam to escape. Seal the edges of the cupcakes with the help of a fork, and with the back of the edge of a knife we ​​make diagonal stripes.

We varnish the cupcakes with the egg mixed with a spoonful of milk cream

Bake in a preheated oven at 200ºC for about 25 minutes, until our cupcakes have taken on a nice golden color.

Remove from the oven, unmold, as they will come out of their container without any problem, and serve accompanied by a fresh salad and a good red wine. Nothing else is needed to enjoy these cupcakes that will delight your guests.


  • The best meat to stew is brazuelo tapa, because it cooks faster and is very tender.
  • Fresh trumpets of death can be substituted for dried mushrooms or half a dozen quartered mushrooms
  • We do not add the trumpets of death before baking, since they are more delicate than the mushrooms. That's why we skip them and add them before baking the cupcakes. This will allow them to be cooked without losing their flavor and texture and to add their aroma and flavor to the meat and the sauce.
  • Do not fill the pies with hot meat, it must have been warm enough not to damage the puff pastry.

To enjoy.


paloma said:

¿ Tenéis los moldes para los pasteles individuales?. Gracias

Claudia said:

Hola Ángel, me alegro mucho de que la receta haya resultado un éxito! La verdad es que es realmente sabrosa. En cuanto a tu duda, requieres de carne cortadita a cuadritos, pequeños para asegurar que se hace bien, que se hace una buena mezcla con el resto para incorporar en las tartaletas… Coméntales que las requieres a tamaño de bocado, pero que deben ser sin duda a trozos menudos. Saludos!

ANGEL said:

Buenas tardes, receta estupenda, la he hecho en varias ocasiones y sale perfecta. El único problema es que los carniceros no saben exactamente el tipo de corte de la carne y me acaban dando algo que creen que les va bien. ¿Ese corte tiene otro nombre? ¿podéis sugerirme otro tipo de corte más estándar para la receta?


Lara said:

Veo que sacais máximo provecho a las ollas! intentaré hacer igual!

Qué suerte tiene tu familia de tere es@ estupend@ cociner@!!

Leave a comment