Puff pastry parcels with minced meat

Ingredients for 2 servings:

• 2 packs of puff pastry, rectangle, rolled out
• 500 g minced meat, three kinds
• 2 onions
• salt and pepper
• Paprika powder, hot (or better, paprika leaves)
• 1 egg(s), beaten, for brushing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Original name: Börek

Makes approximately 16 puff pastry parcels filled with minced meat! Preheat the oven to 220°C (425°F). Unroll the puff pastry and cut into 8 equal-sized squares. Dice the onions and fry them with the minced meat in a hot pan with a little oil until browned (almost crumbly, but not dry!). Season with salt and pepper. Using a tablespoon, place a small heap of the minced meat mixture in the center of the pastry square. Repeat this for 8 squares. Now fold the pastry in from two sides by about 1/1.5 cm, roll up from the top, and place on a baking sheet lined with baking paper. Line up all 8 parcels. Before rolling up the next 8 parcels, sprinkle a pinch of paprika seasoning (or, better yet, paprika leaves “Pul-Biber”) on each of the parcels and roll them up. Brush all the pastries with the beaten egg and sprinkle a little paprika seasoning over the 8 spicy ones (so you can tell which ones are hot). Bake in the center of the oven for about 20 minutes until golden brown. Serve with a delicious salad and French sauce!