Puff pastry parcels with Mediterranean filling

Ingredients for 4 servings:

• 1 pack of puff pastry (roll)
• 300 g minced pork or other
• 1 large onion(s)
• 3 cloves garlic
• e.g. salt and pepper
• 1 egg(s)
• e.g. breadcrumbs
• 1 package of sheep cheese in brine, or cow cheese
• 1 handful of tomatoes, dried (salted)
• 1 shot of olive oil, for pickling the tomatoes and letting them swell
• 1 pinch(s) paprika powder, sweet, for the mince
• 1 pinch(s) marjoram, dried for the mince
• 1 pinch(s) thyme, dried for the mince
• e.g. caraway seeds, for the minced meat
• e.g. sage, dried for the minced meat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

First, you mix the minced meat with the egg, onion, garlic, spices, and breadcrumbs, then fry it in a pan until lightly browned. It’s a good, hearty dish, as it’s the main filling. I let the sun-dried tomatoes soak in olive oil, while I chop the cheese into small, square pieces. I roll out the puff pastry and cut it into appropriately sized squares. I always make six from a roll, then place the filling on the pastry, fold it into a small ball, and stick it together with egg white. Brush on the egg yolk to give it a nice color. The whole thing goes into the oven at around 180°C for 15-25 minutes, and bake until golden brown. A chutney goes well with it, such as my apple and onion chutney from my profile here in the DB.