Sloppy Joe Vol-au-Vent | Club House

Ingredients

• 2 tbsps (30 ml) paprika smoked
• 2 tbsps (30 ml) cumin ground
• 1 1/2 tsps (7 ml) mustard ground
• 1 1/2 tsps (7 ml) pepper ground black
• 1 1/2 tsps (7 ml) chili powder
• 1 1/2 tsps (7 ml) celery seed
• 1 1/2 tsps (7 ml) parsley flakes
• 1 1/2 tsps (7 ml) thyme leaves
• 1 1/2 tsps (7 ml) oregano leaves
• 1 tsp (5 ml) sea salt grinder
• 4 1/2 pounds (2040 g) vine ripe tomatoes stems removed and tops scored crosswise
• 3 medium yellow onions peeled and cut into wedges
• 3 medium heads fresh garlic papery peels removed and cut in half crosswise
• 5 tbsps (75 ml) olive oil divided
• 1 tbsp (15 ml) plus 1/2 teaspoon (2 ml) sea salt grinder divided
• 1/2 tsp (2 ml) pepper ground black
• 1 1/2 pounds (750 g) beef stew cubes
• 1 can (14 1/2 ounces/411 grams) diced tomatoes
• 1 pound (500 g) ground pork
• 1 pound (500 g) ground beef
• 4 packages (17.3 ounces/490 grams) puff pastry sheets thawed (8 sheets)
• 2 eggs beaten
• 1 cup (250 ml) panko breadcrumbs
• 1/2 cup (125 ml) 'Njuda paste
• 1 tbsp (15 ml) olive oil
• Grated Pecorino cheese