Asian puff pastry sachets

Name: Asian puff pastry sachets
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3 discs (à 75 g) frozen puff pastry; 1-2 Carrots; 1 Stalk leek (leek); 200-250 g mixed mince; 1 TABLESPOON Oil; 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp pepper, possibly salt; 7-10 Tbsp Flour; 2 TABLESPOONS Whipped cream; 2 TEASPOONS Sesame; 25 g Alfalfa sprouts; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

3 discs (à 75 g) frozen puff pastry
1-2 Carrots
1 Stalk leek (leek)
200-250 g mixed mince
1 TABLESPOON Oil
2-3 TABLESPOONS Soy sauce
7-10 Tbsp pepper, possibly salt
7-10 Tbsp Flour
2 TABLESPOONS Whipped cream
2 TEASPOONS Sesame
25 g Alfalfa sprouts
baking paper

Directions

1
Defrost the puff pastry. Peel the carrots and clean the leek. Wash both and cut finely
2
Fry the mince in hot oil. Add vegetables and fry for about 5 minutes. Season the minced meat mass with soy sauce, pepper and salt if necessary
3
Halve the dough sheets and roll them out to a square on a little flour. Spread the chopped filling on top. Roll up the dough into a bag. Press the seams slightly
4
Place on a baking tray lined with baking paper. Spread with cream and sprinkle with sesame seeds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes. Sprinkle the sprouts on the sachets. Serve with Asian sauce
5
Drink: cold beer