Puff pastries with meat, potatoes and cheese

Puff pastries with meat, potatoes and cheese

Puff pastry puffs with meat, potatoes and cheese are a common puff pastry recipe. If you don’t have time to make homemade puff pastry, but you still want to treat your loved ones to something tasty, then semi-finished products for baking are a very necessary thing, one might even say irreplaceable.

Puff pastries with meat, potatoes and cheese

You can improvise and combine the ingredients for the insides of the puffs in accordance with your taste preferences - pickles, ham, sausages, anything will do!

• Production time: 45 minutes
• Number of servings: 8

Ingredients for making meat, potato and cheese puffs:

• 500 g ready-made puff pastry;
• 250 g pork;
• 50 g cheese;
• 150 g potatoes;
• 1 pod of fresh chili pepper;
• 5 g curry powder for meat;
• 15 g cilantro or parsley;
• 5 g butter;
• 1 chicken egg;
• salt, frying oil, milk.

Method for making puff pastries with meat, potatoes and cheese

Peel the potatoes, cut into slices, boil until tender, add salt. Mash the potatoes or pass them through a potato press. Add butter and egg white to the puree. Leave the yolk to grease the dough.

Cooking mashed potatoes with butter and chicken egg white

We cut the pork into narrow thin slices against the grain.

Slicing the pork

Pour a tablespoon of olive oil into the pan for frying. When the oil is hot, throw the pork into the frying pan, fry for 7-8 minutes, stir so that the meat does not burn, sprinkle with salt and curry powder 2 minutes before cooking.

Place the pork on a plate and let it cool down – the insides of the puff pastries need to be cool.

Fry chopped pork

Take the frozen puff pastry and leave it at room temperature for 40 minutes to 1 hour. In this recipe I used ready-made ones, there are four plates in the bag, from each you can make two pies, in the end you get 8 pieces.

So, we cut the rectangles, mine came out measuring 14x11 cm.

Cut the puff pastry into rectangles measuring 14x11 cm

We place the workpiece on the board, retreat 1.5 centimeters from the edge, make a through cut, and do not cut 1.5 centimeters to the edge.

Place a tablespoon of mashed potatoes in the middle of the preparation and add a small sprig of cilantro or parsley.

Place mashed potatoes and herbs in the center of the dough

Place pieces of pork on top of the potatoes. We clean the freshest chili pepper pod from seeds and membranes, cut it into rings, add it to the meat and potatoes.

Place the fried meat and chopped chili peppers on top of the mashed potatoes.

We take the dough piece by the edge (from the side of the cut), transfer it through the filling, which will now be in the cut. Then we raise the other side with the cut, and do the same. The end result will be a puff pastry resembling a boat.

Roll the dough into a boat

We connect the ends tightly, sprinkle the filling with grated cheese and chili pepper rings.

Sprinkle the filling with cheese and hot chili peppers

Using scissors, cut the edges of the dough. This is not necessary, but a little contrast to the puff pastries won’t hurt.

Mix the raw yolk with a teaspoon of milk. Take a brush and grease the puff pastry with the consistency given to us.

Brush the puff pastry with yolks and set to bake.

Heat the oven to a temperature of 220 degrees. Place a sheet of oiled parchment on a baking sheet, then place the puff pastries there.

Place the baking sheet with puff pastries in a hot oven. Cook for 20 minutes.

Bake puff pastries with meat, potatoes and cheese for 20 minutes at 220 degrees

We serve puff pastries with meat, potatoes and cheese piping hot, but even when cool, these homemade pastries do not sit out.

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Puff pastries with potatoes and cheese

Potato puffs with cheese are prepared quickly and are great for a snack with tea or a picnic. And the products for making these flatbreads are always at hand in any home.

Ingredients

• 200 g boiled peeled potatoes
• 150 g flour
• 100 g cheese
• 70 g butter
• 1 testicle
• salt, pepper to taste

Recipe for making a dish at home

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Puff pastries with potatoes and melted cheese: it couldn’t be simpler and tastier

Baking made from puff pastry has long been popular: appetizing, tasty - and no problems with kneading (ready-made dough can always be purchased in the store).

But now I have a not completely ordinary dish: puff pastries with potatoes and melted cheese. Puff pastries with a fascinating, special interior will fly off the table in the blink of an eye: you just have to take them out of the oven. Yes, this is not mind-blowing, because the snack pies turn out great: tender and soft dough, lots and lots of fragrant inside - a real delicacy, made quickly. In general, I recommend it: be sure to prepare it and rate it, you won’t regret it.

Required ingredients:

• 500 g puff pastry without yeast;
• one kilogram of potatoes;
• 90 grams of processed cheese (one “Druzhba” type cheese);
• 100 grams of sour cream (fat content 20-25%);
• one tablespoon of parsley;
• salt and dark ground pepper - to taste.

How to make puff pastries with potatoes and melted cheese

1. Peel the potatoes, wash them, put them in a saucepan and cook until tender (as if mashed).
2. Then pour it into water, make a puree, add processed cheese cut into pieces and sour cream.
3. We also send chopped parsley there (or any other greenery, to your taste). Salt and pepper to taste, stir until smooth.
4. Take out the puff pastry in advance and let it thaw. Then we unfold it and roll it out slightly. Cut into four parts.
5. Advice. When I don't have much time, I use ready-made dough. But still, I try to create it myself more often: fortunately, there are countless ordinary recipes.
6. Place the filling on the dough, along the long edge (do not skimp on the filling), roll it into a roll, and close the ends. We literally do the same with the rest of the dough.
7. We transfer the purchased blanks to a baking sheet covered with parchment paper and greased with oil.
8. Cut the rolls into four parts (any size), brush them on top with a mixture of yolk and milk, and sprinkle with poppy seeds.
9. Place the puff pastries in the oven, preheated to 180 degrees, for 35 minutes.

Puff pastries with potatoes and melted cheese turn out indescribably delicious and delicious. Delicate and soft dough, special interior - no one will be able to resist. If you boil the potatoes in advance, then everything else will take you almost 30 minutes. Be sure to try this pastry – and it will become a frequent guest on any table. For even more exciting recipes, check out our website, we have a lot to offer.

Puff pastries with potatoes and onions

Main ingredients:

• puff pastry
• potato
• onion
• cheese
• testicle

45 minutes

6-8 servings

Calorie content per 100 g:
204 kcal.

Category: Unsweetened baked goods

The inside of pies can be completely different. Especially when the dough is puff pastry. It magically harmonizes with sweet fruits, cottage cheese and meat. But thanks to this test, you can prepare a dish that is comparable in simplicity to scrambled eggs, and in taste – comparable to culinary masterpieces.

You can bake a wide variety of products from puff pastry, especially since it is quite easy to work with. You can either prepare it yourself or purchase it ready-made in a store. It is sold frozen, so it must be properly defrosted before production. It's better to do this slowly. It must be placed not in a warm space, but in the refrigerator for 8-10 hours or overnight (that is, in the dark) . And once defrosted, take it out of the refrigerator and let it rest for about 15 minutes, and then work further:

1. You need to roll out strictly in one direction so as not to tear the layers and spoil the final result.
2. It is only necessary to cut into pieces with a very sharp knife, otherwise the layers may be “sealed.”
3. The purchased products are laid out on a dry baking sheet or parchment paper. There is no need to lubricate anything. Puff pastry contains enough fat and will not stick.
4. The oven must be heated to 220-250C, and you need to bake for no more than 20 minutes, but watch the action, maybe less time will be needed.

Ingredients:

• Ready puff pastry – 400 g
• Potatoes – 6-8 pcs.
• Onion – 2 pcs.
• Testicle – 2 pcs.
• Butter – 100 g
• Cheese – 100 g
• Salt

Step-by-step recipe preparation:

Cut the potatoes into pieces and boil until tender. You can crush it into puree or throw it in this form.

Cut the onion into thin half rings.

Beat the egg with warm butter. If there are small pieces of butter, no big deal. Season the mixture with salt and pepper.

Grate the cheese, although you can cut it into thin slices.

Defrost the dough and roll it out not very thin.

You can cook both closed and open puff pastries. We suggest cutting it and putting it in muffin tins, and putting the filling on top.

Place the dough into the mold. Letting the edges droop slightly will make the dish exciting.

Brush the inside with egg and butter.

Mix potatoes with onions, pepper, salt and stir.

Place in the pan, pour the remaining egg and butter on top and sprinkle with cheese.

Place in the oven preheated to 200 C, and after 5 minutes reduce to 180 C and bake for another 15 minutes until done.

Bon appetit everyone!

A LITTLE HISTORY

Puff pastry arose not so long ago - it is no more than 4 centuries old. It was not invented by any professional chef, but by the most ordinary student of the famous pastry chef Claudius Gele. This event took place in France. The young man's father was ill. The disease was not fatal, but when he was unhealthy he refused to eat and therefore lost strength, the healing process was very slow. Doctors strongly recommended that he consume a lot of butter, but he did not strive to follow the doctors' advice. The young and loving son wanted to amuse his ailing father. He had a knack for cooking, but due to his inexperience he ventured into a daring experiment. He wanted to bake bread with a huge amount of butter. To do this, he kneaded the dough, then rolled it into a narrow layer, generously greased it with oil, folded it again and repeated the function more than once. His mentor Gele only laughed at the impudent young man. He thought that he would not succeed. Imagine the chef’s surprise when a large airy bread with an appetizing crispy crust and an abundance of the finest layers was pulled out of the oven. This bread was to the taste of not only the parent, but also the whole family of the young man, and the recipe for making it became a signature. But it was not possible to keep it secret for a long time and it quickly spread, first throughout France, and then throughout Europe.