Puff Pastry Pockets with Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 point puff pastry (TK)
- 500 g minced meat, mixed
- 1 onion (s)
- 1 carrot (s)
- 1 packet tomato (s), mashed (500 g)
- 250 ml red wine
- 1 egg (s)
- salt and pepper
- Meat broth (instant)
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Let the puff pastry thaw (usually 10 minutes). Halve the individual puff pastry sheets. Peel the onion and carrot and cut into small pieces.
- Fry the minced meat in a pan. Add the onion and the carrot and sauté. Add the pureed tomatoes and bring to the boil briefly. Add the wine and season everything with salt and pepper and the stock powder. Let it boil again briefly.
- Whisk the egg. Put 1 teaspoon each of the minced meat mixture on a piece of puff pastry. If the mixture is too runny, add a little sauce thickener. Brush the edges with the beaten egg and press the edges with a fork. Brush the closed puff pastry pocket with egg (this will give it a nice color).
- Tip: Any remnants of the mixture can be frozen in portions.
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