Mexican style chipmunks

Name: Mexican style chipmunks
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 Onion; 1–2 Garlic cloves; 1 can(s) (425 ml) Kidney beans; 300 g Tomatoes; 2 TABLESPOONS Oil; 400 g Minced beef; 1 TABLESPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Chili Flakes; 1 TABLESPOON Tomato paste; 1 can(s) (212 ml) Vegetable corn; 100 g Gouda cheese; 100 g Schmand; 1 egg (size M); 1 package (400 g) fresh pizza dough (on baking paper, size 25 x 36 cm); 7-10 Tbsp Marjoram; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 Onion
1–2 Garlic cloves
1 can(s) (425 ml) Kidney beans
300 g Tomatoes
2 TABLESPOONS Oil
400 g Minced beef
1 TABLESPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Sweet peppers
7-10 Tbsp Chili Flakes
1 TABLESPOON Tomato paste
1 can(s) (212 ml) Vegetable corn
100 g Gouda cheese
100 g Schmand
1 egg (size M)
1 package (400 g) fresh pizza dough (on baking paper, size 25 x 36 cm)
7-10 Tbsp Marjoram
7-10 Tbsp Flour
baking paper

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Pour beans into a sieve, rinse with cold water and drain well. Wash, clean and chop the tomatoes.
2
Heat the oil in a frying pan, crumble the minced meat into it. Fry well while turning. Add onions, garlic and marjoram and fry briefly. Season with salt, pepper, sugar, paprika and chilli.
3
Add the tomato paste and sweat. Add tomatoes, braise over medium heat for 4-5 minutes. Add corn and beans, season mixture to taste. Meanwhile grate cheese finely. Mix sour cream and cheese.
4
Separate the egg. Whisk egg whites with a fork. Whisk egg yolk with 2 tbsp. water. Roll out dough and cut in half lengthwise. Cut each strip of dough into 3 rectangles (approx. 12 x 12.5 cm). Place the dough pieces side by side on a lightly floured work surface.
5
Spread the chopping mass diagonally in the middle so that the free dough corners can be folded over like a bag. Whip one corner over the minced meat mixture, spread the edge of the dough with egg white for about 1.5 cm.
6
Fold the other edge of the dough onto it and press down lightly.
7
Place the croissants carefully on a baking tray lined with baking paper. Brush the dough with egg yolk. Spread the cheese and sour cream with a tablespoon on the visible mince. Let it run a little over the dough.
8
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Take out of the oven, arrange and garnish with marjoram. Barbecue sauce tastes good with it.