Mexico puff pastry bites

Name: Mexico puff pastry bites
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 pack of (450 g) Puff pastry (10 slices); 1 tin(s) (280 g net) Corn with kidney beans; 1 Onion; 120 g Feta cheese; 100 g Schmand; 1 TEASPOON Oil; 400 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Tomato paste; 1 Egg Yolk; 50 g Gouda cheese; 7-10 Tbsp Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1 pack of (450 g) Puff pastry (10 slices)
1 tin(s) (280 g net) Corn with kidney beans
1 Onion
120 g Feta cheese
100 g Schmand
1 TEASPOON Oil
400 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Tomato paste
1 Egg Yolk
50 g Gouda cheese
7-10 Tbsp Chives

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Rinse and drain the corn and beans. Peel and finely dice the onion. Cut feta into cubes and mix with sour cream. Heat oil.
2
Fry onion and ground beef until finely crumbly. Season with salt and cayenne pepper. Add tomato paste. Stir in corn, beans and feta. Spread the minced meat mixture on the puff pastry slices and fold them into a bag. Place on 2 baking trays lined with baking paper. Whisk the egg yolk and spread it on the puff pastry. Grate the Gouda and sprinkle over the top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes.
3
Spread the minced meat mixture on the puff pastry slices and fold them into a bag. Place on 2 baking trays lined with baking paper. Whisk the egg yolk and spread it on the puff pastry. Grate the Gouda and sprinkle over the top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. Serve sprinkled with small chive rolls