1 (8 ounce) can tomato paste
1 (1 ounce) package dry onion soup mix
1 cup dry Italian-style dry bread crumbs
3/4 cup milk
3/4 cup balsamic vinegar
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
In a large bowl, mix tomato paste, onion soup mix, dry bread crumbs, milk, vinegar, onion, garlic, basil, oregano and salt. Mix thoroughly. Cover and refrigerate at least 1 hour, preferably overnight.
Preheat oven to 350 degrees F (175 degrees C).
Preheat grill for high heat.
Roll pastry cubes around the edge of each pastry ring; pinch edges to seal. Brush bottom of pastry ring with tomato paste mixture. Brush top of pastry ring with tomato paste mixture.
Spread tomato paste mixture evenly over top of meat mixture.
Bake in preheated oven for 50 minutes, until golden brown. Carefully remove from oven and brush with balsamic vinegar. Brush meat mixture with tomato paste mixture and sprinkle with chopped onion.