Filled Beet Pasties
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
12
- Ingredients
- 12 ozs Puff pastry (frozen)
- 2 Tbsps vegetable oil
- 1 shallot (diced)
- 1.333 cups ground Pork
- 1 tsp tomato puree
- ¼ cup dry Red wine
- 1 tsp Caraway
- 1 cup Beets (cooked, peeled, grated)
- 1 egg (separated, white and yolk beaten)
Preparation steps
1.
Heat the oven to 200°C (180° in a fan oven) 400°F, gas 6. Separate the pastry sheets to thaw.
2.
Heat the oil in a pan and fry the shallot until translucent. Add the mince and fry until crumbled. Stir in the tomato purée and red wine. Season with salt, ground black pepper and caraway. Simmer over a medium heat for approx. 10 minutes. Stir in the beetroot. Adjust the seasoning and remove from the heat.
3.
Roll out the puff pastry on a floured surface. Cut into 12 squares (10x10 cm) with a pastry cutter. Place some of the filling on each square, brush the edges with beaten egg white and fold the squares into triangles. Press the edges together firmly.
4.
Place on a baking tray lined with baking parchment and brush with beaten egg yolk. Bake for approx. 25 minutes until golden brown.
5.
Remove from the oven and serve lukewarm or cold.
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