Pizza – Puff Pastry – Pockets

Ingredients for 9 servings:

• 150 g minced meat, mixed
• 1 onion(s)
• 1 garlic clove(s)
• 250 g tomatoes
• 2 tbsp oil
• salt and pepper
• 1 package of puff pastry (with 10 sheets, frozen)
• 1 egg white
• 1 egg yolk
• 1 tbsp milk
• 50 g cheese (Gouda), grated
• oregano
• basil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and finely dice the onions and garlic. Peel and dice the tomatoes (if you’re in a hurry: 200g canned tomatoes will do). Lightly fry the ground meat in heated oil. Add the onions and garlic and fry. Add the diced tomatoes and season as desired. Continue cooking gently for about 15 minutes, until almost no liquid remains. Let cool – otherwise the puff pastry will become too soggy later. Lay the pastry sheets down individually and let thaw for about 10 minutes. Divide the ground meat mixture among 9 sheets. Brush the edges of these 9 sheets with egg white and fold the four corners towards the center so that they overlap slightly. Press firmly. Cut the last sheet into 9 small squares, brush one square each with a little egg white, and “stick” it to each dough parcel. Whisk the egg yolk with milk, brush the parcels with it, and sprinkle with grated Gouda cheese. Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for about 20 minutes.