Summary

Ingredients

• 2 packs puff pastry (frozen)
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 500 g minced meat, mixed
• 1 can tomato (s), chunky (425 g)
• Salt and pepper, black
• 1 packet feta cheese
• some oregano, dried
• 1 egg (s)
• 1 tablespoon milk

Print Recipe Pin Recipe

Instructions

1. Let the puff pastry thaw. Peel and dice the onion. Peel the garlic, press through a garlic press.
2. Heat the oil in a pan. Fry the mince in it until crumbly. Add the onion and garlic, fry briefly. Add the tomatoes, bring to the boil. Let everything simmer for about 5 minutes. Season with salt and pepper. Roughly crumble the cheese and fold into the minced meat with a little oregano. Let cool down!
3. Separate the egg. Cut the puff pastry into 12 squares. Brush the edges of the pastry with egg white. Put a little mincing mixture in the middle of each square and fold it up. Press the edge firmly with a fork. Place the dumplings on a baking sheet. Mix egg yolks and milk. Brush the pockets with it.
4. Bake in a hot oven (top / bottom heat approx. 200 ° C, convection air approx. 175 ° C) for approx. 15 minutes until golden brown. The bags taste warm and cold.