Pie with pears and dried prunes with sour cream filling
2020-08-13 / test@t
Puff pastry with lamb, mint and pine nuts
Similar lamb patties in North Africa and the Middle East are traditionally made from filo dough. You can try, remembering to coat the layers of dough with butter. Or you can not bake the pies, but deep-fry it - it turns out very tasty too.
Ingredients
- 450-500 g puff yeast dough
- 400 g minced lamb
- 50 g pine nuts
- 2 medium onions
- 3 cloves of garlic
- 5-7 sprigs of mint
- butter
- salt, freshly ground black pepper
- egg yolk
STEP-BY-STEP COOKING RECIPE
Step 1
Chop the onion very finely, fry in 1 tbsp. l. butter, 5 min. Add chopped garlic and minced meat, sauté over high heat, crushing the lumps with a spoon, until the meat changes color. Add salt, pepper and nuts and cook for another 2 minutes.
Step 2
Remove the mint leaves from the stems, stack them, roll into a roll and chop thinly, then chop across. Combine the mint with the meat filling.
Step 3
Preheat oven to 210 ° C. Roll out the dough thinly, cut into 7–8 cm squares. Place a spoonful of the filling in one corner of each square, cover with a free corner and carefully pinch the edges, pressing them first with your fingers, then with the teeth of a fork.
Step 4
Spread the patties out on a parchment-lined baking sheet at some distance from each other. Brush the top with egg yolk, beaten with 0.5 tsp. water. Bake in the center of the oven until golden brown, about 12 minutes. Serve hot.
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