Light chopped pockets with yoghurt and herb dip
easy
60 mins
60 mins
Ingredients
- 200 g Carrots
- 1 (80 g) Onion
- 1 tablespoon (10 g) Oil
- 500 g Beefsteak minced meat
- 2 tablespoons (16 g each) Tomato paste
- 150 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 5-6 Stem(s) Coriander
- 1 package (250 g; 10 slices each 31 x 30 cm) Strudel dough sheets Filo or Yufka dough for sweet and spicy dishes
- 1 tsp (5 g) Olive oil
- 3 Stem(s) Mint
- 300 g Whole milk yoghurt
- 7-10 Tbsp Cumin
- baking paper
Directions
- 1
Peel, wash and cut the carrots into small cubes. Peel and finely dice the onion. Heat oil in a pan. Sauté onion and carrot cubes for 2-3 minutes. Add the minced meat and fry it.
- 2
Add the tomato paste, sweat briefly. Add stock and simmer for 5-8 minutes. Season mince with salt, pepper and paprika. Wash coriander, dab dry and chop the leaves of 4 stems.
- 3
Add half the coriander to the mince. Remove 4 pastry sheets from the package. Use the rest for other purposes. Unfold the dough sheets. Cut each sheet about 5 cm from the wider side and also from the wider side into 4 strips.
- 4
Put 1 tablespoon of mince in the upper left corner. Fold the left corner flush with the long side to form a triangle. Fold the triangle further flush to the end. Brush the lower edge with water and press down.
- 5
Cut the top of the dough slightly. Put the minced meat bags on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Brush pockets with olive oil a few times in between.
- 6
Wash the mint, dab dry and chop the leaves finely, except for a little to garnish. Place the yoghurt, mint and other chopped coriander in a bowl and season with salt, pepper and cumin.
- 7
Arrange the chopping pockets on a plate. Garnish with coriander and mint. Serve with yoghurt and herb dip.
Nutrition Facts
350 kcal
22 g
15 g
31 g
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