Puff pastry parcels

Ingredients for 6 servings:

• 1 package of puff pastry, fresh from the fresh produce shelf
• 200 g minced beef (vegetarian alternative: smoked tofu or beluga lentils)
• 1 small onion(s), very finely chopped
• 1 small red bell pepper(s), finely diced
• 1 medium-sized red chili pepper(s) (alternatively 1 heaped tbsp chili paste)
• 2 tbsp, leveled tomato paste, triple concentrated
• 2 cl rum, 54%
• 3 tbsp raisins, chopped several times
• 1 lime(s), juice
• 1 tbsp honey
• some clove powder, about 1/4 espresso spoon
• ½ tsp, smothered cinnamon
• some salt
• some pepper, freshly ground white
• 2 tbsp oil, neutral for frying
• 1 egg(s), beaten for brushing the pockets

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

oriental-spicy puff pastry parcels

Wash and trim the bell peppers and chili, and cut into small cubes. Peel the onion, halve it, and cut it into very fine cubes. Roughly chop the raisins. Heat the oil in a pan, fry the minced meat until very crumbly, add the onion, grind the spices, and add them to the minced meat along with the raisins and diced bell peppers and chili. Mix and fry briefly. Add the tomato paste, honey, and rum. Fry briefly again and mix well. Preheat the oven. Take the puff pastry out of the fridge, roll it out, and cut into 6 pieces, or 12 for small pockets. Cover with the filling, fold it shut, and press down with a fork. Beat the egg and brush the pockets with it. Bake for about 15 minutes at 200 degrees Celsius (top and bottom heat) on the middle rack. The small pockets will cook a little faster, about 12-13 minutes, but this depends on the oven.