Puff Pastry Pockets Filled with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 450 g puff pastry (frozen, 6 plates)
- 500 g minced meat, (half beef half pork)
- 1 large onion (s)
- 2 egg (s)
- 1 teaspoon thyme
- 0.5 teaspoon ½ allspice
- cumin
- salt
- olive oil
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and sauté in olive oil. Crumble half of the minced meat and stir-fry until brown, seasoning with salt and allspice.
- Immediately put the fried minced meat with the raw minced meat, an egg, salt, allspice, cumin and thyme in a bowl and mix very thoroughly with the dough hook of the hand mixer.
- The puff pastry I bought was shaped into rectangular sheets and didn`t need to be rolled out any further. A square-shaped amount of minced meat is then placed on one side of the defrosted puff pastry sheet so that the sheet can then be folded into a square (if you want, you can brush the minced meat with a little mustard).
- Now whisk the second egg and coat the edges of the puff pastry sheets with it, fold the puff pastry over and press the edges firmly with a fork. Brush the pockets with the remaining egg yolk.
- Put in the cold oven and bake at 180 ° C for about 25 minutes. With top and bottom heat in a preheated oven at 200 ° C for approx. 20 minutes.
- The bags taste warm as well as cold. They can be served as a main course with a fresh salad, are suitable for a cold buffet or for a picnic.
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