Puff Pastry – Minced Meat – Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 packs puff pastry from the cooling shelf (roll)
- 500 g minced meat, mixed
- 2 carrot (s)
- 2 onion (s) or leek
- 3 egg (s)
- breadcrumbs
- 1 tablespoon mustard
- 1 tablespoon ketchup
- salt and pepper
- possibly herbs your choice (e.g. thyme or oregano)
- oil
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the carrots and onions, mix with the minced meat. Add the eggs and season with mustard and ketchup and the spices. Add a little breadcrumbs until you get a nice, smooth mass. The mass should neither be too liquid nor too firm.
- Cut the puff pastry into 8 equal pieces (once lengthways in the middle and 3 times at equal intervals across and the pieces fit perfectly!). Lightly grease a muffin tin and pour the puff pastry into the wells. If you like it nice, you can now bend the edge up a little or bend it slightly, which will look great later, when the muffins are ready.
- Now add the minced meat mixture (flush with the edge of the muffin tray, then the amount is exactly enough for 16 muffins) and bake at approx. 180 ° C (convection) for 25 minutes.
- The muffins are a pleasure both hot and cold and are also very popular with children. The eggs and breadcrumbs make the mixture super loose. If you want to top it all, you can grate the carrots and add them to the minced meat mixture.
- The recipe is a basic recipe and can be varied as desired. Celery, for example, is also great, or grated cheese. But also a piece of feta cheese in the middle and a Greek seasoning mix instead of salt and pepper are awesome. Just try it out. Maybe you still have a lot of ideas, I would be happy to read them!
- Oh yes, two muffin trays are required, or the last 4 muffins are baked afterwards.
- They keep wonderfully in the refrigerator and can be eaten the following day without any problems.
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