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
Puff Pastry Pockets Filled with Minced Meat
Puff Pastry Pockets Filled with Minced Meat

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.

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