Puff pastry – minced meat – muffins

Ingredients for 1 servings:

• 2 packs of puff pastry from the refrigerated section (roll)
• 500 g minced meat, mixed
• 2 carrots
• 2 onions or leeks
• 3 eggs
• e.g. breadcrumbs
• 1 tbsp mustard
• 1 tbsp ketchup
• salt and pepper
• herbs of your choice (e.g. thyme or oregano)
• oil
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty and very tasty, makes 12 pieces

Peel and finely dice the carrots and onions, then mix with the minced meat. Add the eggs and season with mustard, ketchup, and spices. Add a little breadcrumbs until you have a nice, smooth mixture. The mixture should be neither too runny nor too thick. Cut each puff pastry sheet into 8 equal pieces (once lengthwise in the middle and three equally spaced crosswise, and the pieces will fit perfectly!). Lightly grease a muffin tin and place the puff pastry into the holes. If you like it nice, you can fold or slightly crease the edges now; this will look great later, when the muffins are done. Now add the minced meat mixture (flush with the edge of the muffin tin; this will make exactly enough for 16 muffins) and bake at approximately 180°C (fan oven) for 25 minutes. The muffins are delicious both cold and warm and are also very popular with children. The eggs and breadcrumbs make the mixture super fluffy. If you want to top it all off, you can grate the carrots and add them to the minced meat mixture. This is a basic recipe and can be varied as desired. Celery, for example, also works great, or grated cheese. But a piece of feta cheese in the middle and a Greek seasoning instead of salt and pepper are also fantastic. Just give it a try. Maybe you have some other ideas, I’d love to read them! Oh yes, you’ll need two muffin tins, or the last four muffins can be baked afterward. They keep wonderfully in the fridge and can easily be eaten the next day.