Eichkatzerl's meat patties

Ingredients for 4 servings:

• 600 g puff pastry, fresh or frozen
• 500 g minced beef
• 2 m.-sized carrot(s)
• 1 red bell pepper(s)
• 150 g mushrooms
• 6 tomatoes, dried in oil
• 4 spring onions
• 2 garlic cloves, chopped
• 4 tbsp breadcrumbs
• 1 egg(s)
• 1 tsp mint, dried
• 1 bunch parsley, chopped
• salt and pepper
• Cayenne pepper
• Sugar
• oil
• 1 egg yolk, mixed with a little water for brushing

Instructions

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

It takes a little more work, but it’s worth it. Ideal for guests or buffets.

Wash the vegetables, peel if necessary, and cut into small pieces or rings. Cut the sun-dried tomatoes into small pieces. Sauté the carrots with the bell pepper, mushrooms, and garlic in a little oil. Season everything with salt and pepper. Sprinkle with a little sugar and let it caramelize slightly. Stir in the nana mint. Let cool. Mix the minced meat with the spring onions, breadcrumbs, egg, parsley, salt, pepper, and cayenne pepper. Add the cooled vegetables. Knead everything well and season to taste. Preheat the oven to 200°C (top/bottom heat 180°C with fan). Grease a muffin tin well with oil (or clarified butter). Roll out the puff pastry. Using a bowl as a template (the diameter depends on the size of the muffin cups in the tray! Test with paper first!), cut out circles from the dough and line the muffin cups with them, making sure the dough extends over the edges. Now fill each dough cup with about 2 tablespoons of meatball batter (fill it really well so it doesn’t overflow). Use a glass to cut out a smaller lid from the puff pastry and place it on the patties. Press the lid firmly along the overhanging edge. Form small leaves, hearts, etc. from the leftover dough and decorate the patties with them. Brush the patties with egg yolk mixed with water. Use a fork to pierce the pie lids to allow steam to escape. Bake the patties in the preheated oven for about 40-45 minutes until golden brown. After baking, carefully remove them from the muffin cups (if necessary, loosen the edges with a wooden spatula). Serve with tomato sauce and a fresh salad. The patties can be served hot or cold (at a buffet, as finger food, etc.). The specified amount is sufficient for approximately 10 patties. If larger quantities are needed, the patties can be made in advance and stored in the refrigerator (Important: Brush with egg yolk and pierce only before baking!). This allows for multiple muffin trays to be baked simultaneously using a convection oven.