Puff pastry pillows

Ingredients for 6 servings:

• 2 packs of puff pastry (rolled, not frozen)
• 300 g minced meat
• 1 small red bell pepper(s), finely diced
• 3 spring onions, finely sliced
• 80 g cheese, grated
• 1 egg(s), beaten
• salt and pepper
• 1 pinch(s) of sugar or sweetener
• curry
• poppy
• sesame
• Sunflower seeds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with spicy minced meat filling

Brown the minced meat until finely crumbled, allowing all the liquid to evaporate. Season to taste with spices, including curry powder. Let cool slightly, stir in the paprika and spring onions (do not cook), and set aside. Unfold one roll of puff pastry. Using a suitable divider (I used the Städter sheet cake divider, measuring approximately 5 x 5 cm), lightly press the markings into the dough; do not press through. Spoon the minced meat mixture into the center of the marked dough squares and sprinkle with a little grated cheese. Unroll the second roll of puff pastry, moisten it with a little water, and place the wet side flush with the first roll of puff pastry with the minced meat. Gently press out any air around the minced meat mounds with your fingers and use the divider to press through or cut out the pillows. Remove the squares one at a time, seal the edges slightly with a fork if necessary, and place them on a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with poppy seeds, etc., to taste. Bake at 200°C (180°C fan-assisted) for 15-20 minutes. Perfect with a salad, on a buffet, or as a snack.