John Myers
Ingredients for 3 servings:
- 450 g puff pastry (frozen, 6 sheets)
- 500 g minced meat (half beef, half pork)
- 1 large onion(s)
- 2 eggs
- 1 tsp thyme
- ½ tsp all-spice
- cumin
- Salt
- olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Finely dice the onion and sauté in olive oil. Crumble in half of the minced meat and fry until browned, stirring occasionally. Season with salt and allspice. Immediately place the fried minced meat in a bowl with the raw minced meat, one egg, salt, allspice, cumin, and thyme, and mix thoroughly using the dough hook of a hand mixer. The puff pastry I bought was shaped into rectangular sheets and didn’t need to be rolled out any further. Place a square-shaped amount of minced meat on one side of each thawed puff pastry sheet, allowing the sheet to be folded into a square (if you like, you can spread a little mustard over the minced meat). Whisk the second egg and brush it over the edges of the puff pastry sheets, fold the puff pastry over, and press the edges firmly together with a fork. Brush the pockets with the remaining egg yolk. Place in a cold oven and bake at 180°C fan/convection oven for about 25 minutes. Bake in a preheated oven at 200°C for about 20 minutes. These parcels are delicious both hot and cold. They can be served as a main course with a fresh salad, are perfect for a cold buffet, or even for a picnic.
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