Meatball Puff Pastry Pockets

Ingredients

• 300 g puff pastry (frozen)
• 0.5 bunch spring onions
• 1 Garlic clove
• 2 tbsp olive oil
• 400 g minced beef
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 0.5 tsp cinnamon powder
• Salt
• black pepper (ground)
• 8 Cherry tomatoes
• 2 tbsp chopped parsley
• 1 egg (separated)
• 2 tbsp milk

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Let the puff pastry thaw while placed side by side.

2. 2.

   Wash, trim and finely chop the spring onions. Peel and finely chop the garlic. Heat the oil and brown the minced beef in a crumble. Add the spring onions, garlic, and spices; cook for about 3 minutes, then let cool.

3. 3.

   Cut 10 circles of about 10 cm diameter from the puff pastry. Wash, dice the tomatoes and mix with parsley into the meat mixture. Spread the meat on the pastry circles, brush edges with egg white, fold together, press edges firmly, and shape into half moons. Place on a baking sheet lined with parchment paper.

4. 4.

   Whisk milk with yolk and brush the pastry pockets. Optionally cut small star shapes from leftover dough and place on top; brush with yolk as well. Bake in the preheated oven for about 25 minutes until golden brown. Remove the meatball puff pastry pockets and serve arranged in a bowl.