Oriental minced puff pastry plait with yoghurt cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the filling, peel and finely dice the onion and garlic. Heat the oil in a pan. Fry the minced meat until crumbly. Fry the onion and garlic briefly. Season with salt, pepper, cinnamon and cumin.

2. 2

   Add the tomato paste and sauté briefly. Stir in 100 ml water and simmer until the water has evaporated. Season to taste and let cool off.

3. 3

   Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Place the slices on top of each other and roll out to a rectangle (approx. 32 x 40 cm) on a floured work surface.

4. 4

   Place on baking paper. Spread breadcrumbs on the middle of the dough. Stir 3 eggs into the mince. Spread on the breadcrumbs and form into a longish roast, leaving about 7 cm of edge free. Whisk 1 egg.

5. 5

   Brush the edges of the dough with it and cut into the dough. Lay the dough strips alternately diagonally over the chopping mass. Place the chopped pigtail on a baking sheet together with the baking paper. Brush with the rest of the egg.

6. 6

   Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 25-30 minutes until golden brown.

7. 7

   For the yoghurt cream, wash the cucumber, peel if necessary and grate coarsely. Squeeze the grated cucumber with your hands and mix with yoghurt. Wash the mint and dab dry. Pluck off leaves and chop finely. Stir mint into the yoghurt.

8. 8

   Season to taste with salt and pepper. Serve the minced meat with it.

Nutrition Facts

KCAL
300 kcal

CARBS
11 g

FATS
20 g

PROTEINS
17 g