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🍽️ Small Meat Pastries

936 kcal · 30 min · 4 servings

Ingredients

• 2 sheets puff pastry (frozen, 150 g)
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 250 g veal mince
• 2 tbsp tomato paste
• salt
• pepper (from the mill)
• 0.5 tsp dried rosemary needles
• 1 ball mozzarella (125 g)
• 75 g crème fraîche
• 2 eggs
• 1 egg yolk
• 4 portion molds (8 cm ⌀)
• butter (for molds)

Instructions

1. 1. Let the puff pastry thaw side by side.
2. 2. Peel the onion and garlic.
3. 3. Dice the vegetables finely.
4. 4. Heat olive oil in a pan.
5. 5. Sauté the onion and garlic vegetables in the hot oil.
6. 6. Add the minced meat to the pan.
7. 7. Fry the meat until it is crumbly.
8. 8. Stir the tomato paste into the meat.
9. 9. Season the mixture with salt, pepper, and rosemary.
10. 10. Remove the pan from the heat.
11. 11. Let the meat mixture cool down.
12. 12. Drain the mozzarella.
13. 13. Slice the mozzarella thinly.
14. 14. Stack the puff pastry sheets.
15. 15. Roll out the pastry thinly.
16. 16. Grease the molds.
17. 17. Line the molds with the pastry.
18. 18. Set aside the remaining pastry scraps.
19. 19. Mix crème fraîche and eggs into the cooled meat mixture.
20. 20. Divide the filling among the molds.
21. 21. Place the mozzarella slices on top of the filling.
22. 22. Cut out 8 cm circles from the remaining pastry.
23. 23. Place the pastry circles on top as lids.
24. 24. Brush the lids with beaten egg yolk.
25. 25. Preheat the oven to 180 degrees (middle rack).
26. 26. Bake the pastries for approx. 30 minutes until golden brown.

Nutrition per serving

• kcal: 936
• Protein: 29 g · Fett/Fat: 73 g · Carbs: 43 g