Puff Pastries with Minced Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 packs puff pastry, rectangle, rolled out
- 500 g minced meat, three sorts
- 2 onions)
- salt and pepper
- Paprika powder, hot (or better paprika flakes)
- 1 egg (s), twisted, to brush
Print Recipe
Pin Recipe Instructions
- Makes about 16 puff pastry pockets filled with minced meat!
- Preheat the oven to 220 degrees.
- Roll up the puff pastry and cut into 8 equal squares.
- Dice the onions and fry them with the minced meat in a hot pan with a little oil until it turns brown (almost crumbly, but not dry!). Salt and pepper. Using a tablespoon, place a small heap of the minced meat mixture in the middle of the dough square. This with 8 squares.
- Now fold in the dough approx. 1 / 1.5 cm from 2 sides, roll it up from above and place it on a baking sheet lined with baking paper. Line up all 8. For the next 8 pieces before the bags are rolled up, spread a pinch of paprika spice (or better paprika leaves Pul-Biber) on top and roll them up.
- Brush all of the dumplings with the beaten egg and sprinkle a little paprika over the 8 spicy dumplings (so that you can see which are spicy).
- Bake everything in the middle of the oven for about 20 minutes until they are golden yellow.
- A fine salad with a French sauce tastes good with it!
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