Meat Puff Pastry

Hello Dear Friends,

I'm going on vacation next week to take a break, relax and meet new tastes. If nothing goes wrong this time, I will take my laptop and try to blog from there. Because when you get here, it's really hard to write there. This time, it will be easier for those who follow me on social networks to learn about my route and the flavor stops on that route.

Our recipe for today is a little different from other pastries, and this difference is that it is cooked in a muffin tray, as you all have noticed. Its structure is puffy, as even those who say that they can't make yeast dough can easily do it. As for the stuffing, I sometimes roast the excess ground beef I take out of the freezer, portion it, and throw it back in the freezer.

I use this mincemeat for pasta, pies, eggs or this type of pastry. My portion is usually between 200-250 gr and after it has completely cooled, I put it in freezer bags. It takes very little time to prepare the mincemeat dish that you want a real savior for busy women.

I love tomatoes and peppers in it, but you may not add it.

Love…

Ingredients for Meat Puff Pastry Recipe

• 4,5 water glass flour
• 1 glass of warm water
• 1 pack of instant yeast (10 g)
• 1 teaspoons of oil
• 1 sweet spice salt
• 1 teaspoon of granulated sugar
• 1 egg yolk

For internal mortar:

• 200 gr mince
• 1 small onion
• 1 tomato (optional)
• 1 pieces of green pepper
• 1 tablespoon of butter topping
• 1 tablespoons of oil
• salt
• black pepper

How to Make Meat Puff Pastry Recipe?

1. Chop the onion finely. Add the oil to the pan and add the onions and fry them, add the finely chopped pepper and fry a little more.
2. Add the minced meat to the pink onions and sauté. Saute the ground beef until it releases its juice. At this point, if you want, add the grated tomatoes and cook until the tomatoes get juiced. Season with salt and pepper and set aside to cool.
3. Take the flour in a deep mixing bowl, open the middle and add warm water, oil and yeast into it and mix it a little.
4. After adding salt and sugar, knead the dough until it comes together. Cover the dough with a cloth and let it rise for 30-35 minutes.
5. Take the fermented dough on a lightly floured counter and divide it into 9 equal parts (I made it big and 10 pieces will come out easily).
6. With the help of a rolling pin, open each dough piece a little larger than the tea glass, put the minced meat in the middle and close it by shrinking.
7. Grease the muffin molds with oil, place the dough on the tray with the shrunken side down.
8. After letting it rest for 10 more minutes, brush it with an egg yolk and sprinkle with black cumin and bake in the oven preheated to 180 degrees until golden brown (about 20-25 minutes).