Description
Knusprig-goldener Blätterteig umhüllt saftiges, würzig mariniertes Schweinefleisch mit zartschmelzendem Feta, feinen Thymian- und Knoblauchnoten sowie süßlicher Zwiebel – ein aromatisches, herzhaftes Geschmackserlebnis.
Ingredients
Scale
- 400 g Schweineschnitzel
- 1 EL Öl
- 1 Zehe Knoblauch
- etwas Gyrosgewürz
- ½ TL getrockneter Thymian
- etwas Salz
- 200 g Feta-Käse
- ½ Gemüsezwiebel
- 2 Rollen Blätterteig
- etwas Mehl
- 1 Ei
- 50 g Feta-Käse
- Sesam
Instructions
- Begin by preparing the filling. Cut the Schweineschnitzel (pork cutlets) into thin strips. Peel and finely dice the garlic clove. Peel and cut the half vegetable onion into fine strips. Dice 200 g of Feta cheese into small cubes.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the pork strips and sauté them until they are browned and cooked through, about 5-7 minutes. Add the diced garlic and sauté for another 1-2 minutes until fragrant.
- Season the meat mixture generously with Gyros spice, ½ teaspoon dried thyme, and a pinch of salt. Stir well to combine so that all the flavors are evenly distributed.
- Remove the pan from the heat. Add the diced Feta cheese and the onion strips to the pan. Mix everything thoroughly so that the cheese and onions are evenly incorporated into the meat. Allow the filling mixture to cool completely before using it, as this will prevent the pastry from becoming soggy.
- Preheat your oven to 180°C (356°F), using both top and bottom heat. Line two baking sheets with baking paper to prepare for the pastries.
- Lightly dust your work surface with some flour. Unroll both sheets of the puff pastry (Blätterteig). Cut each sheet into 6 even squares, resulting in a total of 12 squares.
- Separate the egg, placing the egg white and yolk in separate bowls. Use a pastry brush to lightly brush the edges of each pastry square with egg white. This will help seal the pockets.
- Distribute the cooled Gyros-Feta filling evenly onto the center of each square. Be careful not to overfill, leaving space around the edges for sealing.
- Fold each square diagonally to form a triangle, enclosing the filling. Gently press the edges together, using a fork if desired, to ensure they are well sealed and the filling will not leak out during baking.
- Arrange the filled pastry triangles on the prepared baking sheets, leaving space between each for even baking.
- In a small bowl, whisk together the egg yolk with 1 tablespoon of water. Use a pastry brush to brush the tops of each pastry with the egg wash. This will give them a beautiful golden color when baked.
- Crumble the remaining 50 g of Feta cheese and sprinkle it evenly over the tops of all pastries. Sprinkle sesame seeds over each pastry for extra flavor and crunch.
- Place the baking sheets in the preheated oven and bake the pastries for 20 to 25 minutes, or until they are puffed and golden brown. The cheese should be slightly melted, and the pastry crisp.
- Remove the pastries from the oven and allow them to cool for a few minutes before serving. Serve warm as a savory snack, appetizer, or main dish accompanied by a fresh salad or tzatziki.
Notes
For an extra touch of freshness, serve these pastries with a side of homemade tzatziki or a crisp Greek salad. You can substitute the pork with chicken or turkey if preferred. Make sure the filling is completely cooled before assembling the pastries to prevent the pastry from becoming soggy. These are great for parties, picnics, or as a hearty lunch.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
