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🍽️ Crispy Puff Pastry Pockets with Plum Chutney

377 kcal · 30 min · 4 servings

Ingredients

• Shallots 2 pcs.
• Oil 2 tbsp.
• Minced meat, mixed 300 g
• Soy sauce 1 tbsp.
• Pepper, black ground pinch
• Puff pastry 1 pcs.
• Eggs 1 pcs.
• Plums 200 g
• Sugar 2 tbsp.
• Balsamic vinegar, dark 100 ml

Instructions

1. 1. Halve the shallots and peel them.
2. 2. Dice the shallots into small pieces.
3. 3. Heat one tablespoon of oil in a pan over medium heat.
4. 4. Fry the minced meat for about four minutes.
5. 5. Add half of the diced shallots to the meat mixture.
6. 6. Fry the shallots for another two minutes.
7. 7. Season the filling with soy sauce and pepper.
8. 8. Cut the puff pastry three times lengthwise and once crosswise.
9. 9. Divide the pastry into eight equal squares.
10. 10. Place one to two tablespoons of the meat mixture on each square.
11. 11. Lightly brush the edges of the pastry squares with water.
12. 12. Fold the corners diagonally over each other to form a triangle.
13. 13. Press the overlapping edges firmly with a fork.
14. 14. Separate an egg and use only the yolk.
15. 15. Brush the puff pastry pockets with the egg yolk.
16. 16. Place the pockets on a baking sheet lined with baking paper.
17. 17. Bake the pockets in the oven for about 20 to 25 minutes until golden brown.
18. 18. Wash the plums and halve them.
19. 19. Remove the pits from the plum halves.
20. 20. Dice the pitted plums.
21. 21. Heat one tablespoon of oil in a pot on high heat.
22. 22. Fry the plums together with the remaining shallots for about four minutes.
23. 23. Sprinkle the mixture with sugar.
24. 24. Caramelize the sugar for two minutes.
25. 25. Deglaze the pan with balsamic vinegar.
26. 26. Simmer the chutney over low heat for about 15 minutes.
27. 27. Season the plum chutney with salt.
28. 28. Serve the chutney together with the filled puff pastry pockets.

Nutrition per serving

• kcal: 377
• Protein: 20 g · Fett/Fat: 24 g · Carbs: 20 g