Mexican puff pastries

Name: Mexican puff pastries
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 pack of (10 square slices, 450 g) deep-frozen puff pastry; 1 collar Spring onions; 1 Garlic clove; 2 TABLESPOONS Oil; 350 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (212 ml, drained: 140 g) small tin of vegetable corn; 100 ml Tomato and chilli sauce; 1/2 bunch Parsley; 1 Egg; 100 g medieval Gouda cheese; 1 TABLESPOON Whipped cream; 1/2 Iceberg lettuce

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1 pack of (10 square slices, 450 g) deep-frozen puff pastry
1 collar Spring onions
1 Garlic clove
2 TABLESPOONS Oil
350 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (212 ml, drained: 140 g) small tin of vegetable corn
100 ml Tomato and chilli sauce
1/2 bunch Parsley
1 Egg
100 g medieval Gouda cheese
1 TABLESPOON Whipped cream
1/2 Iceberg lettuce

Directions

1
Defrost puff pastry slices side by side at room temperature. Clean and wash spring onions and cut into rings. Peel garlic and dice finely. Fry white spring onion rings and garlic in hot oil.
2
Add the minced meat, season with salt and pepper and fry for about 5 minutes until crispy. Add green spring onion rings and corn. Stir in tomato and chilli sauce and bring to the boil once. Wash parsley, dab dry and chop.
3
Add to the minced meat pan. Separate the egg. Brush the edges of the puff pastry slices with egg white. Put the minced meat mixture in the middle of the slices. Fold two corners over the filling and press them together.
4
Whisk the egg yolk and cream. Grate cheese, brush pockets with egg yolk and sprinkle with cheese. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Clean, wash and chop the salad.
5
Arrange puff pastry pockets on top.