Puff pastry nests with Chinese filling

Name: Puff pastry nests with Chinese filling
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 1 pack of (450 g, 10 square slices) deep-frozen puff pastry; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 250 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (300 g) frozen pan-fried vegetables, "Chinese; 150 g Sweet and sour sauce; 1 Egg; 7-10 Tbsp fresh cilantro

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

1 pack of (450 g, 10 square slices) deep-frozen puff pastry
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
250 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (300 g) frozen pan-fried vegetables, "Chinese
150 g Sweet and sour sauce
1 Egg
7-10 Tbsp fresh cilantro

Directions

1
Place puff pastry slices next to each other on the work surface and allow to defrost. Peel onion and garlic and dice finely. Fry in hot oil. Add minced meat and fry until crispy. Season with salt and pepper.
2
Remove from the pan. Place the Chinese vegetables in the pan without defrosting them and fry over high heat for 3-5 minutes. Add the minced meat again and stir in the sauce. Separate the egg. Cut an approx. 1 cm wide edge into the puff pastry slices, but do not cut into two opposite corners. Pull the resulting "frame" from the loose corners to the opposite corner, fix with egg white. Spread the chopped vegetable mixture over the nests. Brush the edges with whisked egg yolk. Bake the nests in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.
3
Cut an approx. 1 cm wide edge into the puff pastry slices, but do not cut into two opposite corners. Pull the resulting "frame" from the loose corners to the opposite corner, fix with egg white. Spread the chopped vegetable mixture over the nests. Brush the edges with whisked egg yolk. Bake the nests in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Sprinkle with coriander leaves as desired