Kefta puff pastry snack

Kefta bladerdeeghapje
40

Preparation time: 60 min

Ingredients for 30 pieces:

1

Recipe for 30 pieces:

  • Remove the puff pastry from the freezer and let it thaw slowly.
  • Marinate the kefta with a dash of olive oil and the kefta mix.
  • Take a large pan, add some olive oil, and heat over a low heat.
  • Finely chop the onion and press the garlic cloves.
  • Add these to the pan and stew until they are nicely colored.
  • Stir-fry the kefta in the pan until it is light brown.
  • In the meantime, cut the peppers into small cubes.
  • Add the sliced ​​peppers to the pan.
  • Then season the whole thing with the Grandmother's Way mix, soft paprika and salt.
  • Simmer over low heat until the peppers are cooked.
  • Then add the tomato passata and mix well.
  • After two minutes, remove the pan from the heat and let it cool.
  • Cut the puff pastry vertically into two equal pieces.
  • Take a tablespoon of the mixture and place it at the bottom of one half.
  • Sprinkle some grated mozzarella on top.
  • Fold the top end all the way down until it touches the bottom and press firmly.
  • Use a fork to seal the edges of the puff pastry together.
  • Beat the egg and brush the top of the puff pastry with it.
  • Make incisions in the top of the puff pastry with a knife.
  • Sprinkle some toasted sesame seeds on top.
  • Preheat the oven to 180 degrees.
  • Bake the puff pastry in the oven for about 15 minutes at 180 degrees until golden brown.

Tips:

** Serve with sweet and sour sauce

** Replace the mozzarella with grated Emmentaler or slices of Cheddar

Tasty!

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