Puff Borek With Minced Meat Recipe
Puff pastry is one of the pastry recipes that can be considered practical because its dough is already ready. Even though the minced meat pie is not one of my favorite pastries, I love the puff pastry. Maybe it has to do with the fact that it contains a side dish as well as ground beef, my love for this chip pastry. Because it's a potato-carrot-pea trio that goes well with meat and minced meat. Of course, the crispness and crispness of puff pastry adds a different texture and flavor.
Our recipe is pretty simple. It is also a very suitable recipe for those who are not confident about pastries. When you take the puff pastry out of the freezer and wait until it thaws, your dough is ready. You prepare the stuffing until the puff pastries are thawed. I recommend that you buy the ground beef you use for the inside without oil. It will be quite a greasy dough anyway. Also, extra oil is added for frying. If the ground beef is greasy, your pastry will be so greasy.
After preparing your inner mortar, take it from the fire and cook for 5 minutes. Wait until that initial steamy temperature has passed. During this waiting phase, expand your puff pastry sheets by gently pulling them from the sides with your hand. Put the stuffing inside and fold it as you can see in the photos below and place it on the tray.
By the way, when I say "take it out of the fire" in recipes, I really mean you take it from the fire. Do not turn off the stove, that is, take it away from the stove. When you leave it on the stove, it will continue to cook with the heat of the stove and will not cool. However, we want to experience some temperature loss during that waiting period.
You can keep your leftover pastries in the fridge for 3-4 days and heat them and eat them whenever you want. But remember that the puff pastry gets softer as it stands. In other words, it loses its crispness on the first day. This means that it is not a suitable recipe for your guests to make 1 day in advance. But you can prepare and cook your pastries on the day you will prepare the filling in advance and serve, this will save you some time.
- 10 square (10*10 cm) puff pastry sheets,
- 300 g ground beef,
- 1 onion,
- 1/4 tbsp tomato paste,
- 1/2 cup ground walnuts,
- 2 cups canned potato and carrot dices and peas,
- 1/4 cup vegetable oil,
- 1 tsp cumin,
- 1 tsp ground black pepper,
- 1 egg yolk for topping.
- Take puff pastry sheets to room temperature,
- Finely chop the onion and sauté with 1/4 cup vegetable oil,
- Add the minced meat and cook (breaking it up) until it turns light brown,
- Add tomato paste and cook for 2 mins. more,
- Add walnuts, salt and spices them remove from heat,
- Add canned vegetables and combine well,
- Pull puff pastry sheets from edges and expand aproximately 2 cm fom each edge,
- Distribute the meat mixture to the pastry sheets and fold like an envelope (see photos above) and transfer to a baking sheet,
- Brush 1 egg yolk on top,
- Bake at 190 degrees celsius until the top is golden brown.