Summary

Ingredients

• 5 thick potato (s)
• 5 large mushrooms
• 1 medium onion (s)
• 1 clove garlic
• 1 bell pepper (s)
• 1 large carrot (s)
• 2 packs puff pastry, XXL, e.g., von Henglein
• 1 packet feta cheese
• chives
• 1 egg yolk
• butter
• Chilli salt
• Paprika powder
• oil
• Butter and flour for the mold

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Instructions

1. Cut the potatoes, onion, bell pepper, mushrooms and feta cheese into small cubes. Grate the carrot and cut the chives into small pieces.
2. Heat some oil in a pan and fry the onions with the potatoes for a good 15 minutes until golden brown. Meanwhile I always add a little butter, paprika powder and chilli salt. Then I add the pressed garlic, mushrooms, paprika and carrots to the pan and let everything fry again briefly on medium heat. I add the feta cheese and chives at the very end so that both still taste fresh.
3. Then I grease the muffin tin with butter and sprinkle with flour.
4. I spread out the first puff pastry and cut out 8 circles, each about 11 cm in size. I put these in the muffin molds, press the dough a little against the mold and fill it with the mixture.
5. I then cut out 11 circles approx. 10 cm in size from the second package, place them over the individual particles and press them together very lightly at the edge with my fingers.
6. So that you can fill the last muffin mold, you need to have some leftover from both doughs. Then it opens.
7. Finally, I brush the pieces with the egg yolk.
8. Then everything comes in the oven at 180 ° C for 30 minutes. They then rise upwards and get a golden yellow color from the egg yolk.
9. This goes well with rice with a homemade tomato sauce or cucumber salad.