Summary

Ingredients

• 2 packs puff pastry à 70 g, from the refrigerated shelf

For the filling:

• 2 cups vegetable broth
• 1 cup rice
• 2 tablespoons oil
• 2 tablespoon butter
• salt and pepper
• Red pepper flakes
• 3 carrot (s), cut into small pieces
• 100 g peas, frozen
• 300 g round beef
• 150 g cashew nuts, roasted

For the dip:

• yogurt
• garlic
• Mint, fresh or dried

Also:

• 1 egg (s)
• some Milk
• 100 g almond sticks

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Instructions

1. For the filling, toast the almond sticks in a pan without oil, set aside.
2. Fry the minced meat in the pan in oil. Add the spices and stir everything well. Rinse the rice and roast for 2 minutes. Add the broth, turn the stove on low, cover everything with the lid and let it cook well. After 8-10 minutes, add the vegetables to the pan, mix everything together and cook with the lid on for approx. 8-10 minutes, stirring occasionally. Put the butter on top and melt, stir after 3 minutes. Finally add the cashew nuts and stir well.
3. Divide the puff pastry into 6 parts each. Put 2 tablespoon of the filling on each part and close all four corners. Twist the ends a little and place the pockets upside down on a baking sheet.
4. Whisk an egg with a little milk, brush the packet with it and decorate with almond sticks.
5. Bake the parcels in a hot oven at 190 ° C top / bottom heat for about 20 minutes on the middle shelf.
6. Prepare a dip from yogurt, garlic, salt and dried mint and serve with the ouzi.