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Home Ground Beef Recipes / Beef Mince Recipes

Crispy Dough Pouches with Minced Beef

in Ground Beef Recipes / Beef Mince Recipes
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Crispy Dough Pouches With Minced Beef
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I am going to share with you a delicious recipe for crispy pouches with minced beef that will surely surprise your friends and family. Tasteful and cute, they’ll become a must-have appetiser for all your gatherings. If you want a richer flavour you can also use mixed mince or just ground pork but first try it out with beef and then you decide.

Crispy Dough Pouches With Minced Beef

Crispy Dough Pouches with Minced Beef

Jane SimpsonJane Simpson
These crispy pouches with minced beef will surely become must-haves for your parties from now on. Try this recipe and you’ll thank me!
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer
Cuisine Asian
Servings 5
Calories 1198 kcal

Ingredients
 
 

  • Raw Meat Mince1 ½ pound ground beef (minced beef)
  •  
    1 pack pie crust dough
  • Ripe Yellow Onion On A White Background1 medium yellow onion - grated
  • Glass Bowl Of Olive Oil Isolated On White Background1 cup olive oil
  • Celery Isolated On White Background. Top View10 stalks celery - boiled, use them to tie the pouches
  • Red Wine⅔ cup red wine
  •  
    ½ cup cognac
  • Raw Pine Nuts In Bowl2 tbsp pine nuts
  •  
    10 medium chestnut - boiled and finely chopped
  • Raisins In Closeup2 tablespoons raisins - golden
  • Parsley On White Background⅓ cup parsley - finely chopped
  • Heap Of Ground Cinnamon And Cassia Cinnamon Sticks1 teaspoon ground cinnamon
  • Aromatic Bay Leaves2 pieces bay leaf (bay leaves)
  • Allspice Powder And Wooden Spoon½ teaspoon ground allspice (also called pimento or Jamaican Pepper)
  • Pile Of Red Paprika Powder1 teaspoon paprika - sweet
  • Wooden Bowl Of Salt1 teaspoon salt - or to taste
  • Ground Black Pepper Pile, Paths, Top½ teaspoon ground black pepper - or to taste

Instructions
 

Filling

  • Heat a pan, add olive oil (keep some to grease the dough later) and add the ground meat. Cook until brown.
  • Add the raisins, pine nuts, chopped chestnuts, cinnamon, bay leaf, allspice, paprika and red wine. Cook for 10 min, stirring over medium heat.
  • Add salt, pepper and cognac and bring to a boil.
  • Then remove from the heat and let the mixture cool down.
  • Add the chopped parsley and stir.

Dough

  • Preheat the oven to 355°F.
  • Cut the dough crust into approximately 6×6 inches squares. Start with the first dough square, spread some oil, place the second dough square on it, spread some oil, and put a third square with the same steps.
  • Put two or three spoonfuls of meat filling in the centre of the dough squares and lift the edges to look like a pouch.
  • Tie each pouch with a sprig of celery. Repeat until you have made about ten pouches.
  • Place them in a non-stick pan and bake until the dough becomes golden brown and crispy (20-25 minutes).

Nutrition

Calories: 1198kcalCarbohydrates: 60gProtein: 34gFat: 83gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 49gTrans Fat: 1gCholesterol: 88mgSodium: 924mgPotassium: 789mgFiber: 4gSugar: 1gVitamin A: 412IUVitamin C: 16mgCalcium: 63mgIron: 7mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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