Filled puff pastry pockets

Name: Filled puff pastry pockets
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 pack of (6 discs,; 7-10 Tbsp 450 g) frozen puff pastry; 1 (approx. 200 g) Courgette; 2 Onions (e.g. red); 1-2 Garlic cloves; 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, black pepper; 1/2 TEASPOON Herbs of Provence; 100 g Sheep or feta cheese; 1 egg, 2 tablespoons of milk; 7-10 Tbsp Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 pack of (6 discs,
7-10 Tbsp 450 g) frozen puff pastry
1 (approx. 200 g) Courgette
2 Onions (e.g. red)
1-2 Garlic cloves
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, black pepper
1/2 TEASPOON Herbs of Provence
100 g Sheep or feta cheese
1 egg, 2 tablespoons of milk
7-10 Tbsp Flour

Directions

1
Defrost the puff pastry. Clean, wash and cut the zucchini into strips. Peel and slice the onions. Peel and chop garlic
2
Fry the zucchini, onions and garlic in hot oil. Season with salt, pepper and herbs, cool down. Crumble the cheese, mix into the vegetables
3
Separate the egg. Whisk egg yolk and milk. Cut the dough slices in half crosswise. Roll out thinly on flour (approx. 13 x 17 cm). Put approx. 1 tbsp. of filling in the middle of each slice. Brush the edges with egg white. Fold the long sides towards the middle and press on the sides. Coat pockets with egg yolk
4
Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 15-20 minutes. Serve with a colourful salad
5
Drink: mineral water