Description
Knusprig-goldene Blätterteigtaschen, prall gefüllt mit würzigem Gyros-Schweinefleisch, zart schmelzendem Feta, sanft gebratener Zwiebel und feiner Knoblauchnote – herzhaft, aromatisch, saftig und verführerisch duftend.
Ingredients
Scale
- 200 g Feta-Käse
- ½ Gemüsezwiebel(n)
- 2 Rolle(n) Blätterteig
- 400 g Schweineschnitzel
- 1 EL Öl
- 1 Zehe Knoblauch
- etwas Gyrosgewürz
- ½ TL Thymian, getrocknet
- etwas Salz
- etwas Mehl
- 1 Ei(er)
- 50 g Feta-Käse
- Sesam
Instructions
- Begin by preparing the filling: Cut the Schweineschnitzel (pork schnitzel) into fine strips. Peel and finely dice the garlic clove. Heat the oil in a large frying pan over medium-high heat. Add the pork strips and fry them, stirring occasionally, until they are lightly browned and cooked through. In the last minute of cooking, add the diced garlic and sauté until fragrant. Season the meat mixture generously with Gyrosgewürz (gyros spice), dried thyme, and a pinch of salt. Remove the pan from the heat.
- Prepare the remaining filling ingredients: Cut the Feta-Käse (200 g) into small cubes. Peel and cut the half onion into fine strips. Add both the feta cubes and the onion strips to the warm meat mixture. Stir well so the feta and onions are evenly distributed. Allow the filling to cool completely before proceeding, as a hot filling can make the pastry soggy.
- Preheat the oven to 180°C (356°F) top and bottom heat. Line two baking trays with parchment paper to prevent sticking. Lightly dust your work surface with a bit of flour. Unroll each sheet of Blätterteig (puff pastry) and place them on the floured surface. Using a sharp knife or a pizza cutter, cut each sheet into 6 even squares, resulting in 12 squares in total.
- Separate the egg, placing the egg white and yolk into separate small bowls. Using a pastry brush, lightly brush the edges of each puff pastry square with the egg white. This will help the pastry seal properly.
- Place a generous spoonful of the cooled feta-gyros filling in the center of each pastry square. Be careful not to overfill, as this can make sealing difficult. Fold each square diagonally to form a triangle, encasing the filling. Press the edges firmly together with your fingers or a fork to seal the seams tightly. Arrange the filled triangles on the prepared baking trays, leaving some space between each one to allow for expansion during baking.
- Add the finishing touches: In a small bowl, whisk the egg yolk with 1 tablespoon of water until smooth. Use the pastry brush to glaze the tops of the pastry triangles with the egg yolk mixture. Crumble the remaining 50 g of Feta-Käse over the tops of the triangles, then sprinkle generously with sesame seeds.
- Place the trays in the preheated oven and bake for 20–25 minutes, or until the Blätterteigtaschen are golden brown and puffed up. Monitor closely during the last few minutes to avoid overbaking.
- Remove the finished pastries from the oven and allow them to cool for a few minutes on the trays. Serve the Blätterteigtaschen warm or at room temperature. They pair wonderfully with a mixed salad or a classic Greek salad. Leftovers can be reheated gently in the microwave or enjoyed cold.
Notes
These savory puff pastry pockets taste delicious both warm and cold, making them perfect for parties, buffets, or as a quick meal. You can prepare them in advance and reheat them in the microwave if needed. For a vegetarian version, simply omit the meat and increase the amount of feta and vegetables, such as adding bell peppers or spinach. Serve with a fresh salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache 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
