Puff pastry with mett-fennel filling

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the sauce, clean and wash spring onions and cut into fine rings. Cut the pineapple into very fine pieces. Put pineapple and ketchup in a pot. Season with salt, pepper and chilli powder. Bring to the boil and simmer for 6-8 minutes at low heat. Add half of the spring onions at the last minute.

2. 2

   Season again and let it cool down. Put the puff pastry slices next to each other and let them thaw at room temperature. Peel garlic and dice finely. Knead the minced pork, fennel, garlic and the remaining spring onions. Season with salt and pepper. Whisk egg with milk. Spread the minced pork fat on one half of each slice of dough. Brush the edges lightly with it. Fold over the dough slices, press the edges together and cut into the dough with a knife about 1 cm from the edge. Place on a baking tray lined with baking paper and brush with the remaining egg. Sprinkle with fennel and pepper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas.

3. 3

   Spread the minced pork fat on one half of each slice of dough. Brush the edges lightly with it. Fold over the dough slices, press the edges together and cut into the dough with a knife about 1 cm from the edge. Place on a baking tray lined with baking paper and brush with the remaining egg. Sprinkle with fennel and pepper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. level 3) for 15-20 minutes. Add dip

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
570 kcal

CARBS
37 g

FATS
37 g

PROTEINS
20 g