Puff Pastry Pockets Filled with Minced Meat

Summary

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

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Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.