Spicy puff pastry pockets with tomato sauce
easy
45 mins
45 mins
Ingredients
- 3 discs deep-frozen puff pastry (à 75 g)
- 1 (approx. 125 g) uncooked sausage
- 1 package (50 g) frozen greens
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 egg (size M)
- 200 g Tomatoes
- 3-4 Tbsp Tomato ketchup
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Salad leaves and parsley
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Defrost the puff pastry slices side by side. In the meantime, press the sausage meat out of the skin. Add soup vegetables and 1 tablespoon of cream and knead. Season with salt and pepper. Place the puff pastry slices on top of each other and roll out on a lightly floured work surface approx. 30 x 30 cm.
- 2
Use a teaspoon to spread 8 heaps of the sausage meat mixture evenly on one half of the dough. Separate the egg. Brush the surface of the dough around the sausage meat with egg white. Fold half of the dough over the piles of meat and press the spaces between them well together. Using a dough wheel, make squares of approx. 5 x 5 cm and place them on a baking tray lined with baking paper. Mix the egg yolk and the rest of the cream and spread it on the Maultaschen. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. In the meantime, wash and clean the tomatoes and cut them into large pieces. Puree with a blender. Stir in ketchup.
- 3
Mix the egg yolk and the rest of the cream and spread it on the Maultaschen. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. In the meantime, wash and clean the tomatoes and cut them into large pieces. Puree with a blender. Stir in ketchup. Season with salt, pepper and paprika. Arrange two Maultaschen with sauce on plates and garnish with salad and parsley as desired
Nutrition Facts
380 kcal
24 g
27 g
10 g
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