Puff pastry snack with minced meat and corn
Mexican puff pastry snacks with minced meat and kidney beans.
Puff pastry appetizer with ground meat and corn: Ideal for lunch or snacks. This appetizer combines ground meat, kidney beans, corn, and tomato for a delicious treat.
Preparation
Preheat the oven to 175°C (350°F). Thaw the puff pastry sheets according to the package directions. Drain the red kidney beans and corn. Dice the tomato. Finely chop the onion, garlic, and red pepper.
Heat the (olive) oil in a frying pan and sauté the onion and garlic. Add the ground meat and brown it.
Add the Low Sodium Minced Meat Spice Mix, tomato, kidney beans, corn, and red onion and fry for about 2 to 3 minutes.
Arrange 4 sheets of puff pastry on a baking sheet lined with parchment paper. Spread the pastry mixture over the sheets and place the remaining 4 sheets on top. Trim the corners to create a round pastry and press the edges closed with a fork.
Beat the egg and brush the puff pastry with it. Bake in the preheated oven for about 20 minutes, or until golden brown and cooked through.
Ingredients
- 8 plakjes bladerdeeg, diepvries
- 300 g mager rundergehakt
- 1 blik rode kidneybonen à 400 gram
- 140 g mais, uitgelekt gewicht
- 1 grote tomaat
- 1 ui
- 2 tenen knoflook
- 1 rode peper
- 1 ei
- 2 el Kruidenmix voor Gehakt - Natriumarm
- 3 el (olijf)olie
Supplies
- Baking paper
- Baking tray
