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🍽️ Orientalian pastry pockets with carrot puree and cucumber salad

602 kcal · 30 min · 4 servings

Ingredients

• carrots 8 pcs.
• rapeseed oil 2 tbsp.
• vegetable broth 500 ml
• onions, yellow 1 pcs.
• garlic cloves 2 pcs.
• Vemondo vegan mince 200 g
• cumin 1 tsp.
• paprika, sweet 1 tsp.
• salt pinch
• pepper, white ground pinch
• puff pastry 1 pcs.
• water 2 tbsp.
• salad cucumbers 1 pcs.
• mint, fresh 10 g
• organic lemons 1 pcs.
• pomegranate 1 pcs.
• cinnamon 1 tsp.

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Cut the carrots into large chunks.
4. 4. Heat 2 tablespoons of oil in a pot on high heat.
5. 5. Fry the carrot pieces for about 2 minutes.
6. 6. Deglaze the carrots with vegetable broth.
7. 7. Cook the carrots on medium heat for approx. 20 minutes.
8. 8. Halve the onion and peel it.
9. 9. Dice the onion finely.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Heat 4 tablespoons of oil in a frying pan on high heat.
13. 13. Fry the vegan minced meat for approx. 4 minutes.
14. 14. Add the diced onion and chopped garlic to the pan.
15. 15. Fry the vegetables for another approx. 2 minutes.
16. 16. Add cumin and paprika powder.
17. 17. Season the filling with salt and pepper.
18. 18. Preheat the oven to 180 °C fan.
19. 19. Roll out the puff pastry.
20. 20. Divide the dough into two halves lengthwise.
21. 21. Cut each half into 4 rectangles.
22. 22. Place the vegan minced meat filling on one small piece of dough.
23. 23. Brush the edges with a little water.
24. 24. Fold the other piece of dough over the filling.
25. 25. Press the edges firmly together.
26. 26. Place the pastry pockets on a baking sheet lined with baking paper.
27. 27. Bake the pockets for approx. 15 minutes at 180 °C fan until golden brown.
28. 28. Wash the salad cucumbers.
29. 29. Remove the ends of the cucumbers.
30. 30. Dice the cucumbers finely.
31. 31. Wash the mint.
32. 32. Shake the mint dry.
33. 33. Remove the larger stems from the mint.
34. 34. Finely chop the mint.
35. 35. Wash the lemon.
36. 36. Grate about 2 tablespoons of lemon zest finely.
37. 37. Halve the lemon.
38. 38. Squeeze the juice of the lemon.
39. 39. Halve the pomegranate.
40. 40. Loosen the seeds from the skin with a spoon by tapping.
41. 41. Drain the carrot puree using the lid.
42. 42. Puree the carrots finely in the pot.
43. 43. Season the puree with cinnamon, salt, and pepper.
44. 44. Mix the cucumber cubes, mint, and lemon in a bowl.
45. 45. Season the salad with salt and pepper.
46. 46. Serve the finished pastry pockets on the carrot puree.
47. 47. Garnish the dish with the cucumber salad and pomegranate seeds.

Nutrition per serving

• kcal: 602
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 72 g