John Myers
Puff Pastry Pockets with Sharp Filling
The perfect puff pastry pockets with sharp filling recipe with a picture and simple step-by-step instructions.
- 1 pack Puff pastry
- 400 g Mixed minced meat
- 1 pack Sheep cheese
- 25 g Pine nuts
- 1 Pc. Zucchini
- 1 bunch Spring onion
- 2 Thai chilli pods
- 3 Garlic cloves
- 1 El Butter
- 0,0625 l White wine
- 1 Egg for brushing
- Nutmeg
- Pepper
- For the filling, the sheep’s cheese is crumbled into a bowl with your fingers. Zucchini and spring onions are washed well and then finely cut together. The cloves of garlic are finely chopped and mixed with the sheep’s cheese. Wash the Thai chilli pods well and cut into rings.
- Melt the butter in a pan and lightly sweat the spring onions. To give the minced meat and toast it well. Now add zucchini and pine nuts and briefly toast the Thai chilli rings, deglaze with the wine and let them steam briefly.
- Season with nutmeg and pepper and stir in the sheep cheese. Then set aside to cool. The puff pastry is cut into 4-6 equal pieces, the filling is distributed over the puff pastry pieces and always comes in the middle. Then the bags are folded up and the edges are pressed firmly with a fork.
- The bags are placed on a paper-lined baking sheet and then coated with the egg. Bake in the preheated oven at 200 ° C for 15-20 minutes until they are golden brown.
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