Mexican puff pastry bags

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 10
  • 1 pack of (450 g; 10 square slices) frozen puff pastry
  • 1 can(s) (425 ml) Corn with kidney beans
  • 1 medium onion
  • 125 g Feta cheese
  • 400 g pork fat, 1 teaspoon oil
  • 2 TABLESPOONS Tomato paste
  • 7-10 Tbsp Cayenne pepper, possibly salt
  • 100 g + 2 tablespoons sour cream
  • 1 Egg Yolk
  • 75 g grated Gouda cheese
  • 7-10 Tbsp Chives
  • baking paper

Directions

  1. 1

    Spread out the slices of dough and allow to thaw. Rinse and drain the vegetables. Peel and chop onion. Dice Feta finely

  2. 2

    Fry the ground pork in hot oil until finely crumbly. Brown the onion. Stir in tomato paste and sweat briefly. Season to taste. Stir in vegetables, 100 g sour cream and feta. Let cool off

  3. 3

    Spread the mead mixture diagonally over the centre of the slabs. Wrap the dough over the filling to form a bag or packet and press the seams lightly together. At

  4. 4

    Place 2 trays lined with baking paper. Brush with whisked egg yolk. Sprinkle Gouda over it, except for 2 tablespoons

  5. 5

    Add onions and bacon, fry briefly, season everything with salt and pepper. Set aside about 1/4 of the fried potatoes for garnishing.

Nutrition Facts

KCAL
420 kcal
CARBS
22 g
FATS
29 g
PROTEINS
15 g