Spicy filled puff pastry pockets

Name: Spicy filled puff pastry pockets
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2 packs (à 300 g; 6 slices) deep-frozen puff pastry; 1 Bread rolls from the previous day; 1 glass (156 ml; separation weight: 85 g) paprika-filled olives; 1 medium onion; 200 g mixed minced meat; 3 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 20 g Sesame; 7-10 Tbsp lettuce leaves and tomato corners to garnish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

2 packs (à 300 g; 6 slices) deep-frozen puff pastry
1 Bread rolls from the previous day
1 glass (156 ml; separation weight: 85 g) paprika-filled olives
1 medium onion
200 g mixed minced meat
3 Eggs
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
20 g Sesame
7-10 Tbsp lettuce leaves and tomato corners to garnish

Directions

1
Defrost puff pastry slices laid side by side at room temperature. Soak rolls in cold water. In the meantime, roughly chop the olives, except for 12 pieces. Peel and finely chop the onion.
2
Squeeze the bread well and knead with minced meat, chopped olives, onion and 2 eggs. Season with salt, cayenne pepper and paprika. Spread the mince mixture on the puff pastry slices, leaving a rim free.
3
Push one olive into the mince. Separate the remaining egg. Spread the edges of the dough with egg white. Fold the puff pastry into triangles and press the edges together. Stir egg yolk and 2 tablespoons of water until smooth.
4
Spread puff pastry pockets with it and sprinkle with sesame seeds. Bake the puff pastries in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes until golden brown. Arrange on a plate and garnish with lettuce leaves and tomatoes as desired.
5
Makes 12 pieces.