_:n743888a7caeb463b80f543a619c45978xb17
<http://schema.org/recipeInstructions>
"1. Pre-heat the oven to 180° Celsius\n 2.  Heat the oil in a large pot, brown the meat and keep aside\n 3.  Sauté  the onions for 5 minutes\n 4.  Add the garlic and sauté further for 2 minutes\n 5.  Add all the spices and stir well\n 6.  Add the meat, tomato can, red wine, meat stock, carrots, mushrooms and spinach\n 7.  Simmer for 45 minutes on low heat and add water if necessary\n 8.  Stir every 10 minutes\n 9.  Roll the puff pastry out on a flour surface and cut out the pastry in the seizes of the individual dishes or 1 large dish you want to bake it in\n 10.  Use the left over pastry to cut out garnishes for the top of the pie\n 11.  Move the stew from the pot and pour it over in the baking dish carefully\n 12.  Press the puff pastry  onto the stew and make sure it sticks\n 13.  Cut a small hole in the pastry for the steam to escape during the baking time\n 14.  Brush the pie with egg white on top\n 15.  Bake for 45 minutes or until golden brown in the pre-heated oven\n 16.  Serve with mashed potatoes and gravy, carrots, baked beans, sweet potatoes(by far recommended ) or cheesy broccoli and cauliflower   "
<https://www.smokingchimney.com/recipe-pages/%E2%80%98https:/www.facebook.com/LeCreusetSA/about.php>