Filled Puff Pastry Pockets to-go

Fry the meat

1. Fry the minced meat in a pan and season with pepper, salt, mustard and, if you like, other spices. Then put the meat in a bowl or something similar and “park” there.

vegetables

1. In the pan you just used, fry the vegetables and season to taste. The vegetables should still be nice and crisp (as they will continue to cook in the oven). The meat is now added to the vegetables and everything is seasoned to taste. However, the consistency should not be too runny so that it doesn’t “soup” later.

Cut the puff pastry

1. There is already finished puff pastry on the cooling shelf. Unpack this and lay out / roll out with the baking paper directly on the (cold) baking sheet. Cut the pieces of dough with a knife. Make sure that these don’t get too small as you will fold the dough up later. The dough should also be as cold as possible so that you can process it better.

Fill the puff pastry

1. Imagine folding a piece of paper in half (e.g. A4 on A5). Now use a spoon to pile the minced meat and vegetable mixture in the right part. Then you “fold” the left part of the puff pastry over the right … almost close. Now you can press the 3 open puff pastry sides together well. This works well with a fork or your fingers. If you fill in too much of the mixture, it can happen that the dough becomes very thin here and there or even tears open.

oven

1. Bake the puff pastries in the preheated oven at approx. 160 ° C for 15-20 minutes on the middle rack. The pockets should be golden brown. To check whether the bottom of the bag is already through, you can lift a bag slightly using a spatula and look underneath. A color change should also be visible here.

Good Appetite

1. Hopefully you are not too hungry … inside the puff pastry pockets it is very hot!

tip

1. You are planning a day trip and you don’t want to carry around empty Tupperware or pay tourist prices for bad food? The puff pastry is already the (edible) packaging and can be prepared the day before. The bags also taste delicious when cold. Simply use a breakfast bag for transport. So that nothing leaks out, you should really make sure that the dough does not crack.