Puffed envelopes with meat are very nutritious and at the same time are quickly prepared from purchased puff pastry, which significantly saves time and effort of busy hostesses.
Ingredients:
- Yeast puff pastry - 0.5 kg;
- Onions - 2 pcs;
- Minced meat - 300 g;
- Garlic - a couple of cloves;
- Carrots - 1 pc;
- Sunflower oil;
- Fresh parsley - 1 bunch;
- Chicken egg - 1 pc;
- Salt and spices;
- Flour.
Preparation:
- Let's start by preparing the filling. Defrost the minced meat, and in the meantime, clean the carrots, garlic and onions. Chop vegetables as small as possible. Together with them we cut the washed and dried parsley.
- We send 2 tablespoons of sunflower oil to the pan. After waiting for the moment when it warms up, we spread the minced meat (absolutely any variety is suitable) in the company of chopped onions, carrots, herbs and garlic.
- Simmer the filling, stirring occasionally, for about 20 minutes. Close to the end of cooking, add salt and your favorite spices.
- While the meat filling is cooling down, lay out the dough (it should defrost completely, but not be too soft) on a floured countertop. We roll it out in a thin layer about half a centimeter thick.
- We cut the yeast base for puffs into neat squares - approximately 10 by 10 or 12 by 12 centimeters. Put the filling diagonally on one half of each workpiece, slightly moisten the edges of the second with water. We fold it in half, forming a triangular envelope, and fasten the dough along the edges. For greater reliability, gently press down with a fork.
- When all the products are ready, we transfer them to a baking sheet lined with baking paper (it is not necessary to grease it with oil). Beat 1 egg and in turn process all the puffs for a beautiful browning.
- Place the baking sheet in a hot oven for the next 25 minutes. The suitable temperature regime is 180 degrees.
Meat-filled envelopes go well with hot lemon tea and cold beer.
