Dice the onions and cut the garlic into fine strips. Chop the parsley. Cut the tomatoes and feta cheese into small cubes. Cut the mushrooms into strips.
Whisk the egg well.
Sear the minced beef and season with salt and pepper. Add two thirds of the onions and two thirds of the garlic and fry vigorously. Deglaze with 150 ml of red wine and remove the pot from the flame. Add the ricotta to the meat and stir. Season the meat mixture with rosemary, oregano and basil and let cool a little.
Sweat the rest of the onions in a pan. Add the mushrooms and sauté. Add the parsley and the rest of the garlic and roast everything well. Deglaze with the rest of the red wine and thicken with a little starch. Put aside.
Spread the first roll of puff pastry on the paper and roll it out a little in two directions with a rolling pin. Cut the dough into 6 equal pieces and spread out on a baking sheet lined with baking paper. Do the same with the second puff pastry and set aside.
Spread the meat mixture over the first six pieces of puff pastry, making sure that there is always some edge free. Spread the feta cheese evenly on all six halves of the pocket. Place 2 basil leaves on each dough pocket and distribute the mushrooms evenly over everything. Brush the edges of the pastry with egg and place the remaining pieces of puff pastry on top as a lid and press the edges firmly with a fork. Brush the pockets with the rest of the egg.
Preheat the oven to 200 degrees. Bake the bags under observation for about 20-25 minutes.
During the baking time I prepared a tomato rice and served it as a side dish.
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