Beef Pockets with Mint

With every bite into the delicious dough, youll be surprised by the taste of the excellent meat filling, enriched with the flavors of mint and spices.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, olive

  • 150 g Onion, raw

  • 2 pod Garlic, fresh

  • 1 teaspoon Spices, ginger, ground

  • 1 teaspoon Spices, coriander - seeds

  • 1 teaspoon Spices, cumin seeds

  • 200 g Meat, beef, ground

  • 1 spoon Tomato, concentrate

  • 1 teaspoon Mustard

  • 1 teaspoon Worcestershire sauce

  • 100 g Beans, fresh

  • 1 pinch Spices, pepper, black

  • 3 pinch Salt, table

  • 6 twig Mint

  • 1 piece Egg, fresh

dough

  • 75 g Butter, unsalted

  • 100 ml Water

  • 225 g Wheat flour, white, multi-purpose

  • 1 piece Egg, fresh

  • 0.5 teaspoons Salt, table

  • 0.5 teaspoons Spices, cumin, seeds

  • 1 pinch Spices, pepper, red or cayenne

Steps

  1. Place a saucepan on the stove, add butter and water, and slowly heat until the butter is completely melted. Stir occasionally while heating. Once the butter is melted, increase the temperature to bring the liquid to a boil, then remove the saucepan from the heat.

  2. Crack an egg into a bowl and beat it. Sift flour into a larger bowl and mix in salt, turmeric, and pepper. Make a well in the center of the flour and pour in the beaten egg. Mix the egg with the flour, then slowly pour in the melted butter mixture while continuously stirring with a wooden spoon. Once all the liquid is used, mix well to form a smooth and pliable dough. Transfer the dough to a larger plate, cover it with plastic wrap, and refrigerate for 30 minutes.

  3. Meanwhile, peel, wash, and finely chop the onion and garlic. Wash the mint, shake off excess water, pluck the leaves, and finely chop them. Place a larger frying pan on the stove and heat olive oil. Add the onion, garlic, and ginger to the hot oil. Season with salt and pepper and sauté over moderate heat for 8 minutes, stirring occasionally.

  4. Add the ground meat, tomato paste, ground cumin, ground coriander seeds, mustard, and Worcestershire sauce to the pan. Mix all the ingredients well and cook over moderate heat for about 15 minutes, stirring constantly to ensure even cooking. Two minutes before the end of cooking, add the peas and mix well. Remove the pan from the heat and stir in the chopped mint. Let it cool slightly.

  5. Take the dough out of the refrigerator and roll it out on a floured surface to a thickness of 2 mm. Use a knife or a round cutter to cut out circles with a diameter of 12 cm. Crack an egg into a bowl and beat it. Place a heaping tablespoon of the meat mixture on the lower half of each circle and brush the edges with the beaten egg. Fold the top half of the circle over the filling and press the edges together firmly. Use a fork to create patterns along the edges to seal the pockets. Repeat the process until all the ingredients are used.

  6. Preheat the oven to 220 °C. Line a baking tray with parchment paper and place the meat pockets on it, leaving at least 1 cm of space around each. Place the tray in the preheated oven and bake the pockets for 20 minutes until they turn a beautiful golden brown. Then remove the pockets from the oven.

  7. The pockets can be served hot or allowed to cool slightly. For a side dish, you can serve mashed or roasted potatoes.

Nutrition Information (Per 100g)

  • Calories: 253.64 kcal
  • Fat: 13.31 g
    • Saturated Fat: 5.92 g
  • Carbohydrates: 22.82 g
    • Sugars: 1.37 g
  • Protein: 7.5 g
  • Fiber: 1.37 g

Advice

Instead of frozen peas, you can also use freshly shelled peas.