Puff pastry muffins with lamb and mushroom filling

Ingredients for 1 servings:

• 400 g puff pastry, frozen
• 250 g minced lamb
• 1 small onion(s)
• 300 g mushrooms
• salt and pepper
• 5 stalks of thyme
• 200 g sour cream
• 50 g crème fraîche
• 2 eggs
• oil
• Flour , for the work surface
• 100 g Cheddar cheese, or feta cheese or Gouda

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Thaw the puff pastry and grate cheese or slice feta cheese. Finely dice the onion and sauté in a pan with a little oil. Add the minced meat and fry. Season with salt and pepper and remove from the pan. Slice the mushrooms and fry in a pan with a little oil. Season with salt, pepper, and thyme and add to the minced meat mixture. Whisk together the sour cream, crème fraîche, and eggs and season with salt and pepper. Sprinkle the puff pastry with a little flour, roll it out, and cut into 12 squares. Line the muffin tins and fill them with the minced meat and mushroom mixture. Pour the egg mixture on top and sprinkle with cheese. Bake in a preheated oven at 220°C for 15 minutes. Reduce the temperature to 200°C and bake for another 15 minutes. Serve with a green salad.