Spanish Fire Pockets

Let the spicy aromas tantalize you, which, in combination with other ingredients, will create a wonderful flavor.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 250 g Dough, puff

  • 2 piece Leek

  • 1 piece Onion, raw

  • 20 pieces Olives, green, in brine

  • 4 pieces Tomato, red

  • 3 spoons Oil, olive

  • 250 g Meat, beef, thigh

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, white

  • 0.5 teaspoons Spices, pepper, red or cayenne

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Milk, skimmed

Steps

  1. Clean the leek, wash it, and slice it into thin rings. Peel the onion and chop it finely. Wash the tomatoes and dice them into small cubes. Drain the olives well and slice them into thin rings. Place a pan on the stove and heat it up, then add oil. Add the leek and onion to the pan and sauté them, stirring occasionally, until the onion becomes translucent and softens. Add the ground meat and simmer for 8 minutes.

  2. Then add the tomatoes and olives, and season with salt and pepper to taste. Mix well and cook until the mixture thickens. Remove the pan from the heat and let the mixture cool. On a lightly floured work surface, roll out the dough and cut it into 6 cm squares. Fill them with the mixture and fold them into triangles. Seal the edges well with a fork.

  3. Preheat the oven to 200 degrees Celsius. In a separate bowl, mix the egg yolk with milk and brush this mixture over all the pockets. Prepare a baking dish of appropriate size, lined with baking paper. Arrange the pockets on it and bake in the preheated oven for about 25 minutes.

  4. Once the pockets are ready, arrange them on a serving platter and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 119.02 kcal
  • Fat: 4.74 g
    • Saturated Fat: 0.8 g
  • Carbohydrates: 13.11 g
    • Sugars: 1.6 g
  • Protein: 4.55 g
  • Fiber: 0.86 g