Description
Knuspriger Blätterteig umhüllt zartes, würziges Gyrosfleisch, gebraten mit Knoblauch und Zwiebeln. Cremiger Feta schmilzt im Inneren, aromatisch durchzogen von Thymian. Goldbraun, saftig, herzhaft und unwiderstehlich.
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 meat filling. Cut the Schweineschnitzel (pork schnitzel) into fine, thin strips using a sharp knife. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the pork strips and sauté them until they are nicely browned and cooked through, stirring occasionally to prevent sticking.
- Peel and finely dice the garlic clove. When the pork is almost fully cooked, add the diced garlic to the pan and sauté for about 1 minute, allowing the flavors to meld without burning the garlic.
- Season the meat and garlic mixture generously with Gyrosgewürz (gyros spice), ½ teaspoon dried thyme, and a pinch of salt. Stir well to coat all the meat evenly with the spices. Remove the pan from the heat and let the mixture cool slightly.
- Dice 200 grams of Feta cheese into small cubes. Peel the half onion and cut it into fine strips. Add the feta cubes and onion strips to the slightly cooled meat mixture. Gently mix everything together until well combined. Allow the filling to cool completely before proceeding. This helps prevent the pastry from becoming soggy.
- Preheat the oven to 180°C (350°F), using both top and bottom heat if possible. Line two baking sheets with parchment paper to prevent sticking.
- Lightly dust your work surface with some flour to prevent sticking. Unroll the two sheets of puff pastry (Blätterteig) onto the floured surface. Using a sharp knife or pizza cutter, cut each sheet into six even squares, making a total of twelve pastry squares.
- Separate the egg, placing the egg white in a small bowl and the yolk in another. Using a pastry brush, brush the edges of each pastry square with the egg white. This will help seal the pastries.
- Place a generous spoonful of the cooled gyros-feta-onion filling in the center of each pastry square, taking care not to overfill to prevent leakage.
- Fold each square diagonally to create a triangle (or into another desired shape), enclosing the filling. Press the edges firmly together, using your fingers or a fork, to seal the pastries well. Arrange the filled pastries on the prepared baking sheets, leaving space between each for expansion during baking.
- In a small bowl, beat the egg yolk with 1 tablespoon of water until well combined. Brush the top of each pastry pocket with the egg yolk mixture to encourage an appealing golden color during baking.
- Crumble the remaining 50 grams of Feta cheese over the tops of the pastries. Sprinkle with sesame seeds for added crunch and visual appeal.
- Place the baking sheets in the preheated oven and bake the pastries for 20 to 25 minutes, or until the puff pastry is golden brown and crispy, and the filling is hot. Rotate the sheets halfway through baking, if necessary, for even browning.
- Remove the baked gyros pastry pockets from the oven. Allow them to cool for a few minutes before serving. Enjoy warm, ideally with a side salad or tzatziki sauce.
Notes
For a more authentic Greek flavor, consider adding a pinch of oregano or a squeeze of lemon juice to the filling. These pastries are best enjoyed fresh and warm, but they can also be reheated in the oven to restore crispiness. If you wish, you can substitute chicken or turkey for the pork schnitzel. Serve with a fresh salad or dip such as tzatziki for a complete meal.
- 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
