- Danish pastry – 0.5 kg;
- Onions - 2 PCs;
- Minced meat - 300 g;
- Garlic - couple of cloves;
- Carrots - 1 piece;
- Sunflower oil;
- Fresh parsley - 1 bunch;
- Chicken egg - 1 piece;
- Salt and spices;
- Let's start with preparing the filling. Defrost the mince, in the meantime, clean the carrots, garlic and onions. Chop the vegetables as small as possible. With them cut, washed and dried parsley.
- Sent to frying pan 2 tablespoons of sunflower oil. Wait until it warms up, put the minced meat (any variety) in the company of chopped onions, carrots, herbs and garlic.
- The filling simmer, occasionally stirring, about 20 minutes. Towards the end of cooking we pour salt and favorite spices.
- While meat filling is cooled, spread the dough (it should completely thawed but not too soft) covered with flour on the countertop. Roll out a thin layer about half a centimeter thick.
- Cut the yeast a basis for puffs at the neat squares – roughly 10 by 10 or 12 by 12 inches. On one half of each blank diagonally put the filling on top edge of the second lightly wetted with water. Turn in half, forming a triangular envelope, and sealed the dough around the edges. For greater reliability, gently press with a fork.
- When all products are ready, place on a baking tray lined with baking paper (grease it with oil optional). Whisk 1 egg and process all puffs for beautiful Browning.
- Put the pan in the hot oven for the next 25 minutes. A suitable temperature range – 180 degrees.
Envelopes stuffed with meat combine perfectly with hot lemon tea and cold beer.