Minced mincemeat with cashew nuts

Name: minced mincemeat with cashew nuts
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 100 g salted cashew nuts bag of 300 g,; 200 g fine frozen garden peas BASIC, thawed; 300 g minced beef; 2 medium sized egg; 35 g Spice meatballs bag of 70 g,; 1 roll fresh puff pastry 270 g, cooling fresh; 10 paste raw ham; 500 g sprouts; 2 el traditional olive oil

minced mincemeat cocks of peas, ground beef, egg and minced herbs in puff pastry with sprouts, raw ham and cashew nuts.

Ingredients

Kitchen Stuff

1 hand blender with tray
1 baking brush
1 baking paper

Directions

Preheat the oven to 200 ° C.
Chop the cashew nuts coarsely. Puree the peas with half of the cashew nuts in the container of the hand blender.
Mix the minced meat with the egg and the meatballs and form equal sausages of the number of people with moist hands.
Cut the puff pastry into equal pieces according to the number of people. Place 2 slices of ham on each piece. Let the slices over each other make sure that there is an edge around the dough.
Divide the pea puree over the ham and put the minced meat sausages on it. Roll up the packages and make sure the dough closes well around the filling.
Beat the egg with a fork and brush the packets with a baking brush.
Make a diamond pattern on the top of the packages with a knife without cutting the dough.
Place the Wellingtons on a baking sheet covered with parchment paper and bake in the middle of the oven for about 30 minutes until golden brown and done.
Meanwhile, halve the sprouts and cook them in 5 minutes until al dente. Drain. Cut the ham into strips.
Heat the oil in a stir-fry stir-fry the sprouts and ham 2 min.
Mix with the rest of the cashew nuts and the oil. Serve at the Wellingtons.