Small mince pies with spicy cauliflower

Name: Small mince pies with spicy cauliflower
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 packs (à 450 g; à 6 slices) deep-frozen puff pastry; 1 (approx. 150 g) Carrot; 2 (approx. 300 g) Potatoes; 1 Onion; 1 Garlic clove; 4 TABLESPOONS Olive oil; 500 g mixed minced meat; 1 TEASPOON dried thyme; 1 TABLESPOON Tomato paste; 270 ml Vegetable broth; 250 g ripe tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg yolk (size M); 700 g Cauliflower; 150 g Baby leaf spinach; 1/2 TEASPOON coriander, cumin and chili flakes; 20 g Sugar; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 packs (à 450 g; à 6 slices) deep-frozen puff pastry
1 (approx. 150 g) Carrot
2 (approx. 300 g) Potatoes
1 Onion
1 Garlic clove
4 TABLESPOONS Olive oil
500 g mixed minced meat
1 TEASPOON dried thyme
1 TABLESPOON Tomato paste
270 ml Vegetable broth
250 g ripe tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg yolk (size M)
700 g Cauliflower
150 g Baby leaf spinach
1/2 TEASPOON coriander, cumin and chili flakes
20 g Sugar
1-2 TEASPOONS sauce thickener
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Place puff pastry sheets next to each other on the work surface and allow to defrost. For the filling, peel and clean the carrot and potatoes and wash the potatoes. Peel onion and garlic. Chop the garlic.
2
Finely dice the carrot, potatoes and onion.
3
Heat 2 tablespoons of oil in a frying pan and fry the minced meat until crumbly. Add the diced vegetables, garlic and thyme and fry. Stir in tomato paste, brown and add 70 ml stock. Cover and cook over medium heat for about 8 minutes.
4
In the meantime, wash, clean and dice the tomatoes and stir them into the mince. Bring to the boil again, season with salt and pepper and allow to cool.
5
Place 3 puff pastry sheets on top of each other and roll out into a square (approx. 30 x 30 cm) on the lightly floured work surface, leave to rest for approx. 5 minutes. Make 2 more squares in the same way.
6
Grease a muffin tray (12 troughs each). Cut out 4 circles (approx. 12 cm Ø each) from the squares, place them in the troughs and press them down so that the dough protrudes slightly. Prick the dough several times with a fork.
7
Place the remaining 3 pastry sheets on top of each other and roll out into a rectangle (approx. 30 x 38 cm), leave to rest for approx. 5 minutes and cut out 12 thalers (each approx. 9 cm Ø), prick several times with a fork.
8
Spread the minced meat filling into the dough recesses, place the dough lid on top and press down all around. Whisk the egg yolk, 2 tablespoons of water and 1 pinch of salt, brush the lid with it. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
9
manufacturer) bake for about 35 minutes.
10
In the meantime, clean and wash the cabbage for the sauce and divide it into very small florets. Sort the spinach, wash and spin dry. Heat 2 tablespoons of oil in a large frying pan, fry the cabbage at medium heat for about 15 minutes while turning.
11
Coarsely crush coriander, cumin, chili flakes and some salt in a mortar and add.
12
Sprinkle cauliflower with sugar, caramelise and add 200 ml broth. Bring to the boil, stir in sauce thickener and fold in spinach. Bring sauce to the boil and season with salt and pepper.
13
Take the mince pies out of the oven, remove from the trays and arrange with the vegetables.