- 60 ml Sunflower oil
- 110 g Onions
- 600 g minced Beef
- 260 g Tomatoes
- 1 tbs Cumin
- 2-3 sprigs fresh Thyme
- 1 tsp Black pepper
- 1 tsp Red pepper
- 1 tsp Salt
- 50 g Pickles
- 10 g drained Capers
- 100 g smoked Yellow cheese
- 500 g Puff Pastry
Well done meat, vegetables, incredible cumin and fluffy dough. Soft and juicy, really a cute-looking Christmas wreath. Soo Tasty with Soo Foodies!
- Equal puff pastry forms are a guarantee for successful wreath
- Make sure your filling has boiled away and you have thick paste
- Filling should be cold in order to preserve dough
- You can always experiment with your own favorite ingredients for filling
Wash and chop the onion. Take a frying pan, pour the sunflower oil, heat it and fry the onion for 2-3 minutes. Add minced beef and continue frying, as you try to separate the mince into small crumbles with wooden spoon. When the mince changed its colour to light brown, add tomatoes from a tin and leave the dish stewing on the hot plate.
Take out the puff pastry from the freezer to get a bit soft at room temperature. Make 8 triangles from 1 sheet with a dough knife. Repeat with another puff pastry sheet. Place a baking paper on a baking dish. Lay 8 triangles in a circle by stepping one over another with the "sharp" part facing away. Lay another 8 triangles on top, again in a circle with the "sharp" part inward. The wide parts of both circles should overlap. Slowly, start arranging the filling inside in the form of a wreath on the dough where both circles are joined.