John Myers
Ingredients for 8 servings:
- 1 kg minced meat, mixed
- 18 sheets of puff pastry, frozen (3 packs)
- 3 large onions
- 2 cloves garlic
- 4 tbsp tomato paste, hot
- 3 eggs
- n. B. Paprika powder, sweet
- e.g. Paprika powder, hot
- e.g. dried oregano
- e.g. rosemary, dried
- e.g. basil, dried
- e.g. cayenne pepper
- n. B. ginger powder
- e.g. salt (I only use sea salt)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Thaw the puff pastry sheets. Either finely chop or mince the onions, or, as I do (since my onions need to be very fine), puree them very finely. Place the minced meat and onions in a bowl. Add 2 eggs, the tomato paste, and the spices (depending on your taste) and mix everything thoroughly. Fry the meat mixture in a non-stick pan with a little oil until it is just pale pink. Beat the third egg. Place one sheet of puff pastry on a work board and brush the edges with the egg. Place the minced meat mixture in the middle of one half of the sheet. Fold the puff pastry sheet into a square and press the edges firmly together. Repeat with the remaining puff pastry sheets. Brush the puff pastry parcels with the remaining egg yolk. Bake at 180°C fan/convection oven without preheating for about 25 minutes, until the parcels have risen nicely and are golden brown. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. These puff pastry parcels are delicious both hot and cold. They’re perfect as a main course with a salad, but they’re also perfect for a cold buffet or picnic.
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