Puff pastry buns with minced meat filling
Description
Delicious baked goods for the whole family. Puff pastry can be yeast-based or non-yeast-based. Yeast-based pastry is great for buns—it rises better. However, non-yeast pastry is much healthier. Besides, yeast adds extra calories. Making puff pastry at home is very difficult. It requires a lot of skill. It is produced using a specialized method, which is exactly why it's so tasty and widely available.
Instructions
- 1
Step 1
Take ground meat. You can use any kind you prefer—beef, lamb, pork, or even poultry. Some people even prefer fish. But I'll go with standard beef. Chop the onion, add salt and pepper.
- 2
Step 2
Add 1 egg to the minced meat. This will give it a better consistency. Now we need to mix everything thoroughly.
- 3
Step 3
Next, take ready-made puff pastry. Roll it out and cut into squares. The size is up to you—everything depends on your preference and the cook's intuition. Place the filling onto the pastry, being careful not to get any on the edges.
- 4
Step 4
Then shape the buns, carefully sealing the edges. You can create any shapes that come to mind. The main thing is to make sure the buns don't leak. Brush the tops with beaten egg to get a beautiful crust.
- 5
Step 5
Before placing the buns on the baking sheet, don't forget to grease it with sunflower oil. You can also use parchment paper. Slightly cut the top of the closed buns to prevent them from puffing up, as they might burst and spread out. Put the baking sheet into an oven preheated to 200°C. After 15 minutes, reduce the temperature to 150°C and continue baking for another 20 minutes. When ready, take the buns out of the oven. If you're not planning to eat them immediately, cover them with a towel or place them in a bag to prevent them from drying out.