Beef Pockets in Puff Pastry

Number of servings: 2

Preparation time: 45 minutes

INGREDIENTS

For the pockets:

300 g minced beef
1 package of puff pastry
100 g grated cheese
1 apple
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon Dijon mustard
1 egg (for brushing the pastry)
Salt and pepper to taste
1 tablespoon oil for frying

For the salad:

2 cooked beets (pre-packaged)
A handful of arugula
1/2 package of feta cheese
2 tablespoons olive oil
1/2 teaspoon oregano
Salt and pepper to taste

PREPARING

Sauté the onion in oil until soft. Add garlic, then minced beef. Cook until the beef is browned. Season with salt, pepper, and Dijon mustard. Set aside to cool.
Roll out the puff pastry and cut it into squares. Place a spoonful of filling and grated cheese on each square. Fold and seal the edges to form pockets.
Brush the pockets with beaten egg and bake in a preheated oven at 200°C for about 15–20 minutes, until golden brown.
Cut the beets into large cubes and the feta cheese into small cubes.
In one compartment of a lunchbox, arrange the arugula, then top with beets and feta. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
In the second compartment, place the puff pastry pockets.
In the third compartment, arrange sliced apple.

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