Preparation time: 60 min
Ingredients for 30 pieces:
- 250 g kefta (minced meat)
- ½ red, ½ green, ½ yellow bell pepper
- 1 onion
- 3 garlic cloves
- Moroccan Spicy Secrets Olive Oil
- 13 g Kefta mix from Moroccan Spicy Secrets
- 2 heaped teaspoons Moroccan Spicy Secrets Grandmother's Wisdom Mix
- 2 heaped teaspoons paprika mild from Moroccan Spicy Secrets
- 1 level teaspoon of table salt
- 30 g tomato passata
- 450 g puff pastry
- 100 g grated mozzarella
- 1 egg
- Roasted Sesame Seeds from Moroccan Spicy Secrets
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
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Moroccan Spicy Secrets
