Puff pastry stuffed with meat mixture

Leaf dough filled with meat mixture and baked until golden brown.

Ingredients:

500 g of puff pastry 2-3 pcs 2 pcs large carrots 1 pcs small onions 1 pc medium sized potatoes 1 pc poultry broth cubes 1 pc egg 1 tbsp smooth flour 1 tbsp olive oil 1 tbsp butter 200-400 ml chicken stock piece of celery ground pepper tr>

water salt

Procedure:

1. Cook the peeled potato in boiling salted water until tender
2. In the meantime, fry the peeled, finely chopped onion, cleaned, coarsely grated carrots and finely chopped celery in a wide pot in heated oil, then add softened butter, plain flour and fry for a while until the flour catches the colour
3. Then pour in half of the chicken broth, add a bouillon cube, a potato cut into smaller pieces, let it bubble for a few minutes, season with salt, ground pepper, add the chicken meat cut into pieces and cook until the meat is soft (add the rest of the broth as needed, the mixture should be thick, but not completely cooked)
4. Roll out the puff pastry on a floured rolling pin, cut into six equal rectangles, put about 4 tablespoons of chicken mixture in each, brush the ends of the pastry with cold water, press the longer sides together and transfer to a baking sheet lined with baking paper, make a few notches in each bag with a knife, brush with beaten egg and a teaspoon of water and put in the fridge for 30 minutes
5. Then bake in a preheated oven at 220 °C until golden brown (about 20-25 minutes) and serve wrapped in baking paper.