Puff Pastry Pockets with Minced Vegetable Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g round beef
- 1 red pepper (s)
- 1 tomato (s)
- 1 onion (s)
- 2 cloves garlic
- 100 ml milk
- 50 g cream cheese
- 100 g tomato paste
- salt and pepper
- 50 g cheese, rated
- 2 roll (s) puff pastry
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Cut the onion, garlic, tomato and pepper into cubes.
- Sweat in a pan. Then add the ground beef and fry until brown and crumbly. Then add the milk, cream cheese and tomato paste and stir everything together. Season with pepper and salt. Let simmer for 5 minutes.
- Cut the puff pastry into 12 squares. Pour the mince mixture out of the pan on 6 squares and cover with a little cheese. Then cover with the remaining squares, press down the edges and brush the top of the pockets with egg.
- Bake the bags in 15 minutes at 180 ° C convection until golden brown.
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