Mexican style dumplings

Name: Mexican style dumplings
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 pack of frozen puff pastry (10 square; 7-10 Tbsp discs; 450 g); 1 can(s) (212 ml) Corn grains; 1 collar Spring onions; 1 Garlic clove; 2 TABLESPOONS Oil; 350 g mixed mince; 2 Eggs; 7-10 Tbsp salt, black pepper; 1/2 bunch Parsley; 10 TABLESPOONS Tomato and chilli sauce; 1 TABLESPOON Cream or milk; 100 g Gouda cheese; several sheets Iceberg lettuce

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

1 pack of frozen puff pastry (10 square
7-10 Tbsp discs; 450 g)
1 can(s) (212 ml) Corn grains
1 collar Spring onions
1 Garlic clove
2 TABLESPOONS Oil
350 g mixed mince
2 Eggs
7-10 Tbsp salt, black pepper
1/2 bunch Parsley
10 TABLESPOONS Tomato and chilli sauce
1 TABLESPOON Cream or milk
100 g Gouda cheese
several sheets Iceberg lettuce

Directions

1
Defrost the slices of dough side by side. Drain the corn. Clean and wash spring onions and cut into rings. Peel and chop garlic
2
Heat the oil. Fry white spring onion rings and garlic in it. Knead with minced meat and 1 egg. Season with salt and pepper. Add the rest of the spring onions and corn. Wash, chop and add parsley. Knead everything well
3
Separate 1 egg. Spread the edges of the dough with egg white. Put some mince mixture in the middle of each edge. Spread chilli sauce over it. Fold 2 corners over the filling and press them together. Whisk egg yolk and cream. Grate cheese finely. Spread the puff pastry pockets with egg yolk and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200-225 °C / convection oven: 175-200 °C / gas: level 3-4) for approx. 20 minutes
4
Clean, wash and chop the salad. Arrange puff pastry pockets on top
5
Drink: cold beer