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Ingredients
Beetroot-Filled Pastries
- Ingredients
- 350 grams Puff pastry dough (frozen)
- 1 shallot
- 150 grams Beets (cooked and peeled)
- 2 Tbsps vegetable oil
- 200 grams mixed Ground meat
- 1 tsp Tomato paste
- 70 milliliters dry Red wine
- salt
- freshly ground peppers
- 1 tsp Caraway
- Pastry flour (for the work surface)
- 1 egg (separated)
Defrost puff pastry. Preheat oven to 200°C (approximately 400°F.)
Peel shallot and chop finely. Grate beetroot. Heat oil in pan and sweat shallots until glazed. Add meat, fry until crumbly, stir in tomato paste and deglaze with red wine. Season with salt, pepper and cumin and cook over medium heat for about 10 minutes. Stir in beetroot, season again and remove from heat.
Roll out puff pastry on floured surface. Use pizza cutter to form 10 x 10 cm (approximately 4 x 4 inches) squares, cover each square with filling, brush edges with beaten egg whites and fold dough squares into triangles. Press dough edges firmly to seal and place pastries on baking sheet lined with baking paper. Brush pastries with egg yolk and bake in preheated oven for about 25 minutes until golden brown. Remove pastries from oven and serve lukewarm or cold.
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |