John Myers
Minced Meat Wrapped in Puff Pastry
The perfect minced meat wrapped in puff pastry recipe with a picture and simple step-by-step instructions.
- 1 Puff pastry roll finished product
- 2 tablespoon Breadcrumbs
- 300 g Mixed minced meat
- Salt, pepper, piri piri spice mix
- Chopped parsley
- 1 Onion
- 1 tablespoon Oil for frying
- 100 g Diced bacon
- 2 Gherkins
- 2 Tomatoes
- Fresh and dried oregano
- 1 Egg yolk
- 1 tablespoon Milk
- Roll out the puff pastry and cut in half. Put half of the puff pastry on baking paper in a casserole dish of the appropriate size and pull up the edges a little. Then spread the breadcrumbs on top.
- Fry the minced meat well in a large pan with a little oil and season with salt, pepper and piri piri and spread it on the puff pastry in the baking dish.
- Fry the onion cubes and the diced bacon until the onions are translucent and spread over the minced meat.
- Cut the tomatoes and pickles into cubes and distribute them in the pan. Sprinkle the last of the stripped oregano on top and add a few fresh leaves. Then place the second half of the puff pastry on top, sealing the edges a little. Poke a few holes in the lid so that the steam can escape. Finally, coat the cover with the egg milk.
- Then bake in a preheated oven at 225 ° C for about 30 minutes until golden brown. A fresh salad goes well with it.
- We liked this dish very much. I changed it a little to our liking.
- Note 7: When I laid out the recipe ingredients I didn’t know exactly what I was going to use, I didn’t use the bratwurst in the picture for it.
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