Puff pastry pies with endive and minced meat

Ingredients for 2 servings:

• 2 sheets of puff pastry, frozen
• 150 g minced beef
• 150 g endive salad or frisée salad
• 1 onion(s)
• 1 clove(s) garlic
• 6 black olives, pitted
• 1 tsp capers
• 2 tbsp, heaped Parmesan
• n. B. Salt and pepper, freshly ground
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the endive, roughly chop it, and blanch it in salted water for about 4 minutes. Drain well in a sieve. Peel and finely dice the onion, peel and finely chop the garlic, and slice the olives. Sauté the onions in a little oil, add the garlic, and sauté briefly. Add the minced meat and fry until crumbly. Add the well-drained endive, olives, and capers. Mix everything together and sauté for about 4 minutes, stirring occasionally. The liquid should evaporate. Remove from the heat, season with salt and pepper, and mix in the Parmesan cheese. Meanwhile, thaw the puff pastry and preheat the oven to 200°C (top/bottom heat). Roll out the puff pastry to fit the size of the tins. Place the dough into the prepared tins, add the minced meat mixture, press it down slightly, and loosely fold the excess dough over the filling. Brush with a little water. Bake in a hot oven for about 25 – 30 minutes.