John Myers
Minced Meat Bags Ala Sohnemann
The perfect minced meat bags ala sohnemann recipe with a picture and simple step-by-step instructions.
- 8 Discs Tk puff pastry, let thaw
- Filling:
- 200 g Ground beef
- 1 Chopped onion
- 3 tbsp Oil
- 3 tbsp Tomato paste
- Salt and pepper
- Some oregano
- 1 Egg yolks mixed with 2 teaspoons of milk to brush
- Preheat the oven to 200 degrees (convection 180 degrees) and line a baking sheet with baking paper.
- Take the puff pastry out of the package, place it next to each other on a work surface and let it thaw according to the instructions.
- Heat oil in a non-stick pan and steam the onions until translucent. Now add the ground beef and fry it too.
- Now add the tomato paste, salt, pepper and oregano and season to taste.
- Now distribute the filling on the pastry sheets, brush the edges of the pastry with whisked egg-milk mixture and seal the dumplings. It is best to press the edges of the dough well with a fork. Also looks nicer optically: D
- Place the dumplings on the baking sheet and bake until golden yellow for 15-20 minutes.
- 7th tip !!! Instead of the ground beef, you can also drain 2 cans of tuna in oil and chop them up with a fork or, if you like, leftover cheese such as. Chop up Gouda, Emmental, Camenbert, blue cheese, goat cheese etc. and mix with freshly chopped parsley.
- My Moroccan conversion: Instead of 3 tablespoons of tomato paste, I would only take 1 tablespoon and add 2 skinned, pitted and chopped tomatoes, 1 clove of garlic pressed through, spices: salt and pepper, 1 pinch of Kamoun cumin, a little paprika, ground ginger, saffron , 1 pinch of sugar and instead of oregano I use 1 tablespoon of chopped coriander greens. Steam until the liquid has evaporated. Then fill the pastry sheets at the top as follows, fold them up and bake.
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