John Myers
Savory Filled Puff Pastry
The perfect savory filled puff pastry recipe with a picture and simple step-by-step instructions.
- 500 g Puff pastry
- 250 g Venison goulash
- 250 g Wild boar meat fresh (average)
- 3 piece Vegetable onions
- 4 piece Clove of garlic
- 100 g Hard cheese
- 100 g Smoked
- 3 piece Egg yolk
- Salt
- Pepper
- Marjoram
- Preparation of the puff pastry: To be found in my recipe book – the recipe can be found under “Classic foam rolls”. My own puff pastry is “without” sugar and is therefore suitable for both sweet and savory dishes.
- Cut the meat (it can be streaked) smaller and mince it in the meat grinder with the fine slice.
- Now halve the onion and put it in the meat grinder, do the same with the garlic, cheese and smoked meat.
- The onion will run out of the meat grinder. Is more water than vegetables, but that doesn’t matter, because then you can mix the meat (which tends to be more dry) better.
- Mix all ingredients for the mixture well and let sit in the refrigerator for about an hour and let it steep. Season if necessary.
- Now roll out the puff pastry – not too thin – otherwise it will crack or break during baking.
- Cut the squares and cover with the meat mixture in the middle and then close. Brush with egg yolk.
- Put the dumplings in the oven for about 15 minutes at 230 degrees. Then serve hot.
- As a side dish, a really fresh sauerkraut or steamed white cabbage is best.
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