Filled dumplings
- 4 frozen puff pastry slices (75 g each)
- 1 onion
- 1 Garlic clove
- 1 Bund Oregan
- 100 g green olives without stones
- 1 EL olive oil
- 200 g mixed minced meat
- 150 g chunky tomatoes
- 75 g Sheep's cheese
- Salt
- pepper
- 1 egg (size M)
- 1-2 EL Milk for coating
- baking paper
50 minutes
light
- 1.
- Puff pastry slices at room temperatureLet thaw for approx. 20 minutes. Peel onion and chop finely. Peel the garlic and press it through a garlic press. Wash oregano and pat dry.
- 2.
- Put something aside for garnish. Chop the rest of the oregano. Cut the olives into rings. Heat oil in a pan. Fry the mince in it until crumbly. Add onion and garlic and fry briefly. Deglaze with chunky tomatoes, bring to the boil and simmer for about 5 minutes.
- 3.
- In the meantime, crumble the sheep's cheese. Season with salt and pepper. Fold in the olive rings and oregano. Let cool down. Place the puff pastry slices on top of each other. Roll out into a rectangle (20 x 40 cm) on a well-floured work surface and cut into 8 squares (10 x 10 cm).
- 4.
- Separate the egg. Brush the edges of the dough with egg white. Put some mince filling on each of the squares, fold into a triangle and press the edge firmly with a fork. Place triangles on a parchment-lined baking sheet.
- 5.
- Mix the egg yolks and 1 tablespoon of milk until smooth. Brush corners with it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 13-15 minutes until golden brown. Arrange warm puff pastry corners, garnish with oregano and serve immediately.
1 piece approx:
- 290 kcal
- 1210 kJ
- 10 g protein
- 21 g fat
- 14 g carbohydrates
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