Puff Pastry Bags Mexican Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 packet puff pastry, frozen (450 g; 0 square slices)
- 1 can corn with kidney beans (425 ml)
- 1 medium onion (s)
- 125 g feta cheese
- 400 g pork meat
- 1 teaspoon oil
- 2 tablespoon tomato paste
- Cayenne pepper, possibly salt
- 100 g sour cream
- 2 tablespoon sour cream
- 1 egg yolk
- 75 g cheese, rated Gouda cheese
- Chives, for garnish
Print Recipe
Pin Recipe Instructions
- Spread out the dough slices and let them thaw. Rinse the vegetables, drain them. Peel and chop the onion. Finely dice the feta.
- Fry the mince in the hot oil until it is finely crumbly. Brown the onions. Stir in tomato paste and sauté briefly. Season well. Stir in vegetables, 100 g sour cream and feta. Let cool down.
- Spread the meat mixture diagonally on the middle of the plate. Fold the dough over the filling in a bag or as a packet and press the seams lightly. Place on 2 baking sheets lined with baking paper. Brush with whisked egg yolk. Scatter the Gouda on top except for 2 tablespoon.
- Bake one after the other in a hot oven at 225 ° C for about 15 minutes.
- Spread 2 tablespoons of sour cream on top of the filling, sprinkle with the rest of the Gouda cheese and garnish with chives.
- Beer and tequila go well with this.
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