Minced meat pies with pistachios

Ingredients for 4 servings:

• 450 g puff pastry, frozen
• 1 roll from the day before
• 1 slice(s) cooked ham, thick (approx. 75 g)
• 3 tbsp pistachios
• 3 onions
• 1 garlic clove(s)
• 500 g minced meat, mixed
• 1 egg(s)
• salt and pepper
• 2 tbsp cognac
• 1 tbsp milk
• 1 egg yolk
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the dough. Soak the bread roll. Finely dice the ham and chop the pistachios. Peel and finely chop the onions and garlic. Knead the minced meat with the squeezed-out bread roll, ham, garlic, pistachios, onions, 1 egg, salt, pepper, and cognac. With moistened hands, shape the meat dough into 4 oval loaves. Roll out the puff pastry on a floured surface into 4 rectangles (approx. 16 x 26 cm). Place a loaf lengthwise in the center of each rectangle, leaving a 10 cm border on the left and right sides. Cut each edge of the dough about eight times up to the loaf (using a pastry wheel if necessary). First press the top and bottom strips onto the loaf, then place the other strips of dough on top in a lattice pattern and press down as well. Place the pies on a baking sheet lined with baking paper and bake in a preheated oven at 225°C (fan 220°C, gas mark 4) for about 40 minutes. Whisk together the egg yolk and milk and brush the pies with it after about 25 minutes, then finish baking. Serve with creamed mushrooms and a fresh salad.