Pork Pockets

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Pork Pockets
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
2
Ingredients
30 grams Puff pastry dough (frozen)
200 grams Pork tenderloin
2 shallots
1 garlic
1 egg
1 egg yolk
2 tablespoons vegetable oil
Pastry flour (for the work surface)
100 grams Spinach
Ground allspice
salt
freshly ground peppers
How healthy are the main ingredients?
Spinachshallotgarliceggsalt

Preparation steps

1.

Peel and mince shallots and garlic. Rinse spinach, drain well and coarsely chop.

2.

Process pork through a meat grinder. Combine pork, egg, spinach, 2-3 pinches of allspice, salt and pepper.

3.

Heat oil in a pan and cook pork for 2-3 minutes, then remove from heat and let cool. 

4.

Thinly roll out dough on a floured work surface. Cut out 4 disks of dough, about 12 cm (approximately 4 3/4 inches) in diameter each.

5.

Preheat oven to 180°C (approximately 350°F).

Top 2 pieces of dough with pork mixture. brush edges with water and top with remaining dough. Press well and brush with egg yolk whisked with a little water.

6.

Place dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes. Remove from oven, let rest briefly and serve warm.