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@nickyhilton:

Nicky Hilton Rothschild
Nicky Hilton Rothschild
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Monday 14 September 2026 01:06:19 GMT
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#part117😂#foryoupage#viralvideo #Sindhifunnyvideo 🤣🤣 @╰┈⫸꧁➳ᴹᴿ᭄𝕓𝕒𝕢𝕚𝕚 ☠︎︎シ︎꧂⫷┈┈╯
#part117😂#foryoupage#viralvideo #Sindhifunnyvideo 🤣🤣 @╰┈⫸꧁➳ᴹᴿ᭄𝕓𝕒𝕢𝕚𝕚 ☠︎︎シ︎꧂⫷┈┈╯
Here is how to make them! Ingredients Filling • 1.5 lbs beef, cooked and shredded • 4 tablespoons butter • 2 tablespoons olive oil • 2 carrots, chopped • 2 pieces of celery, chopped • 1/2 onion, chopped • 4 garlic cloves, minced • 1 sprig rosemary, finely chopped • 1/2 cup flour • 2 1/2 cups beef broth • 1/4 cup pepperoncini juice • 2 tablespoons Gravy Master • Salt, to taste • Pepper, to taste Pastry • 4 sheets puff pastry, thawed • 2 eggs, whisked Instructions Cook the beef until tender (I used a slow cooker), then shred and set aside. In a large pan over medium heat, melt the butter and olive oil together, then add the carrots, celery, onion, and garlic and cook for about 5 minutes until softened and fragrant. Sprinkle in the flour and stir to coat the vegetables evenly, cooking for 1-2 minutes. Slowly pour in the beef broth while stirring continuously to prevent lumps, then reduce the heat to low and stir in the Gravy Master, pepperoncini juice, and rosemary. Let the mixture simmer until thickened, then add the shredded beef and season with salt and pepper. Remove from heat and allow the filling to cool slightly. Lightly roll out the puff pastry sheets to make them slightly larger, divide the filling into 6 portions on 2 of the sheets, then lay the remaining sheets over the top, pressing around the filling to seal. Cut into rectangles to form poptarts. Brush the tops with the whisked eggs and bake at 400 for 18 minutes, or until golden brown and puffed. This makes 12 poptarts!
Here is how to make them! Ingredients Filling • 1.5 lbs beef, cooked and shredded • 4 tablespoons butter • 2 tablespoons olive oil • 2 carrots, chopped • 2 pieces of celery, chopped • 1/2 onion, chopped • 4 garlic cloves, minced • 1 sprig rosemary, finely chopped • 1/2 cup flour • 2 1/2 cups beef broth • 1/4 cup pepperoncini juice • 2 tablespoons Gravy Master • Salt, to taste • Pepper, to taste Pastry • 4 sheets puff pastry, thawed • 2 eggs, whisked Instructions Cook the beef until tender (I used a slow cooker), then shred and set aside. In a large pan over medium heat, melt the butter and olive oil together, then add the carrots, celery, onion, and garlic and cook for about 5 minutes until softened and fragrant. Sprinkle in the flour and stir to coat the vegetables evenly, cooking for 1-2 minutes. Slowly pour in the beef broth while stirring continuously to prevent lumps, then reduce the heat to low and stir in the Gravy Master, pepperoncini juice, and rosemary. Let the mixture simmer until thickened, then add the shredded beef and season with salt and pepper. Remove from heat and allow the filling to cool slightly. Lightly roll out the puff pastry sheets to make them slightly larger, divide the filling into 6 portions on 2 of the sheets, then lay the remaining sheets over the top, pressing around the filling to seal. Cut into rectangles to form poptarts. Brush the tops with the whisked eggs and bake at 400 for 18 minutes, or until golden brown and puffed. This makes 12 poptarts!
#viralhariini #gusiqdammuhammad #blitarjawatimur #masyaallahtabarakkallah #foryou
#viralhariini #gusiqdammuhammad #blitarjawatimur #masyaallahtabarakkallah #foryou


If you’re employed you’re actually a loser / ib: @yurilover67 #employed #mediatok #job #fiction #fyp
If you’re employed you’re actually a loser / ib: @yurilover67 #employed #mediatok #job #fiction #fyp

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