Minced meat pockets made from puff pastry

Ingredients for 12 servings:

• 1 package of puff pastry, from the refrigerated section
• 100 g minced meat, mixed
• 2 tbsp low-fat curd cheese
• 1 tbsp breadcrumbs
• 2 tbsp tomato paste
• 1 tsp mustard, medium hot
• salt and pepper
• Paprika powder
• 1 egg yolk
• 1 tbsp milk
• 2 tbsp sesame, or poppy seeds etc.

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

First, make a filling from the minced meat, quark, breadcrumbs, tomato paste, mustard, salt, pepper, and paprika by kneading all the ingredients together. Then, roll out the puff pastry and cut out 12 circles using a glass, for example, that has a diameter of about 10 cm. Brush the edges of the circles with water, and place 1 teaspoon of the minced meat filling in the center of each circle. Then, seal the circles by folding each circle in half. To prevent the filling from falling out, flatten the edges of the circles with the tips of a fork. Then, place the finished meatballs on a baking sheet lined with baking paper. Mix the egg yolk and milk together, and brush the meatballs with this mixture before baking. Sprinkle with sesame or poppy seeds, for example, as desired. The minced meat puff pastry pockets are then baked in a preheated oven at 200 degrees top/bottom heat for about 18-20 minutes until golden brown.