Puff pastry pockets with Feta gyros filling

Name: Puff pastry pockets with Feta gyros filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1/2 bunch Thyme (alternatively 3/4 tsp dried thyme); 400 g ready spiced gyros meat; 1 pack (450 g/ 6 slices) frozen puff pastry; 1 medium onion; 600 g Tomatoes; 1/2 bunch Parsley; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 TABLESPOONS Olive oil; 80 g black olives; 250 g Feta cheese; 1 egg (size M); 1 TEASPOON Cream; 7-10 Tbsp white and black sesame; 7-10 Tbsp Flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1/2 bunch Thyme (alternatively 3/4 tsp dried thyme)
400 g ready spiced gyros meat
1 pack (450 g/ 6 slices) frozen puff pastry
1 medium onion
600 g Tomatoes
1/2 bunch Parsley
3-4 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 TABLESPOONS Olive oil
80 g black olives
250 g Feta cheese
1 egg (size M)
1 TEASPOON Cream
7-10 Tbsp white and black sesame
7-10 Tbsp Flour
baking paper

Directions

1
Wash the thyme, dab dry and chop the leaves, except for something to garnish. Fry the gyros for 6-8 minutes while turning. Stir in thyme. Let the gyros cool down. Place puff pastry sheets next to each other and defrost at room temperature for about 20 minutes.
2
Peel the onion and cut into fine slices. Wash the tomatoes, dab dry and cut into slices. Wash parsley, dab dry and chop, except for a little bit for garnishing. Mix vinegar with salt, pepper and parsley.
3
Add the oil and mix the vinaigrette with tomatoes, onions and olives. Cut 150 g feta cheese into fine cubes and mix into the cooled gyros. Crumble the remaining feta. Place the puff pastry slices on top of each other and roll out to a large plate (approx. 40x50 cm).
4
Cut out circles (approx. 14 cm Ø). Place the dough remains on top of each other again and again (do not knead), roll out again and cut out approx. 13 circles one by one. Separate the egg. Spread the edges of the dough thinly with egg white, put some filling on one half of the circle and fold the other half over.
5
Press the edges well together and spread on 2 baking trays lined with baking paper. Mix egg yolk and cream, brush pockets with it and sprinkle with crumbled feta cheese and sesame seeds. One after the other in a preheated oven, 2.
6
Bake from below (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes. Garnish warm dumplings with remaining herbs and serve with tomato salad. Results in about 13 pockets.