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| Estimated Times |
Preparation time: 30
Cooking time: 40
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Ingredients
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servings
| 200 | g | Minced beef 6-10% |
| 1 | pcs. | Onion(s) ~75 g |
| 250 | g | Mushrooms |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 100 | g | Puff pastry |
| 2 | tbsp | Rape seed oil ~27.3 g |
| 2 | pcs. | Tomato ~250 g |
| 0.5 | pcs. | Cucumber ~150 g |
| 1 | pcs. | Red bell pepper ~120 g |
| 0.5 | pcs. | Head lettuce ~75 g |
| 0.5 | can(s) | Corn ~142.5 g |
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Directions
Rinse the mushrooms well. Finely chop half of the mushrooms and dice the onions. Mix together in a bowl with the minced beef, salt and pepper. The mixture should form a ball.
Preheat the oven to 200º C/fan oven 180º C.
Roll out the puff pastry to the thickness required and cut into pieces approx. 20x10 cm. Spoon the mince mixture onto one half of each piece and close the pastry around the meat to form a pasty. Press the edges down with a fork to keep the filling in. Brush with rape seed oil. Place on a tray lined with baking paper and bake for approx. 30 mins.
Cut the tomato into wedges, the cucumber and the rest of the mushrooms into slices, the pepper into cubes and tear the lettuce into small pieces. Drain the sweetcorn and put everything in a bowl.
Tip
The filling can also be made out of mushrooms, spicy cheese and ham, mixed together in a bowl.
Nutritional data
663 Kcal Per Serving
F: 37 g, P: 32 g, C: 55 g, DF: 9 g
1,326 Kcal (95 Kcal/100 g)
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