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🍽️ Juicy Beef Pockets in Puff Pastry

563 kcal · 30 min · 4 servings

Juicy Beef Pockets in Puff Pastry Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the puff pastry thaw at room temperature.
  2. 2. Preheat the oven to 180 degrees Celsius fan-assisted.
  3. 3. Clean the mushrooms thoroughly and chop them finely.
  4. 4. Soak the porcini mushrooms in water for 20 minutes.
  5. 5. Drain the soaked porcini mushrooms well.
  6. 6. Chop the porcini mushrooms finely as well.
  7. 7. Peel the onion and cut it into fine cubes.
  8. 8. Sauté the onion cubes in butter until translucent.
  9. 9. Add the chopped mushrooms and thyme leaves.
  10. 10. Fry the mixture over medium heat until all liquid has evaporated.
  11. 11. Let the filling cool down completely.
  12. 12. Remove fat and skin remnants from the beef tenderloin.
  13. 13. Cut the meat into small cubes using a sharp knife.
  14. 14. Heat the ghee in a pan.
  15. 15. Sear the meat cubes briefly on high heat.
  16. 16. Mix the seared meat cubes with the cooled mushroom mixture.
  17. 17. Add the breadcrumbs and the egg to the meat mixture.
  18. 18. Knead the ingredients briefly until they form a uniform mass.
  19. 19. Season the filling with salt, pepper, and cognac.
  20. 20. Finely chop the parsley and stir it in.
  21. 21. Cut the puff pastry into eight equal squares.
  22. 22. Roll out the individual pastry squares slightly.
  23. 23. Line a baking tray with baking paper.
  24. 24. Distribute the meat-mushroom filling onto the pastry sheets.
  25. 25. Pull the four corners of each pocket towards the center.
  26. 26. Press the pastry edges firmly together at the top to seal them.
  27. 27. Place the pastry parcels on the prepared baking tray.
  28. 28. Bake the parcels in the oven for 20 minutes.
  29. 29. Let the finished parcels rest for 15 minutes.
  30. 30. Serve the parcels warm.

Nutrition per serving