Turkey packet with herb sour cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Let peas thaw in a bowl at room temperature for about 15 minutes. Peel, wash and thinly slice the carrots. Peel and halve the onion and cut into strips. Wash parsley, shake dry and chop the leaves into small pieces

2. 2

   Let the dough sheets rest at room temperature for about 10 minutes. Wash the meat, dab dry and cut into strips. Heat oil in a pan. Sauté the meat in it in portions for about 5 minutes while turning. Season with salt and pepper. Remove the meat. Fry the onion in the cooking fat for 3-4 minutes while turning, then dust with flour. Mix well and deglaze with stock while stirring. Add peas and simmer for 5-8 minutes. Remove sauce from the heat. Add half of the chopped parsley and meat. Season sauce again with salt and pepper. Keep warm

3. 3

   Melt butter in a small pot, add 2 tablespoons of milk. Brush dough sheets thinly with the butter mix and cut into 4 squares. Place 3 squares on top of each other, staggered. Grease 8 hollows of the muffin tray and line the hollows with the dough squares

4. 4

   Bake the muffin tray in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes until golden brown. Approx. 5 minutes before the end of the cooking time, fill the muffins into the baking trays

5. 5

   Mix sour cream, 1 tablespoon milk and the remaining parsley and season to taste with salt and pepper

Nutrition Facts

KCAL
430 kcal

CARBS
32 g

FATS
16 g

PROTEINS
36 g