Minced sausage tarts with fresh peas and celeriac

Name: minced sausage tarts with fresh peas and celeriac
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 8 slice frozen puff pastry; 1 medium sized egg; 1 onion; 1 el hot curry powder little pot; 500 g half to half chopped; 1 celeriac; 2 el traditional olive oil; 350 g peas in pot leaked out; 7,5 g fresh fresh mint finely chopped

minced in puff pastry with hot curry, celeriac, peas and mint

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Let the puff pastry thaw. Beat the egg in the meantime.
Chop the onion as finely as possible and knead with the hot curry, half of the egg and pepper and possibly salt through the minced meat.
Form 4 flat burgers of the mince with moist hands.
Place 4 slices of puff pastry on a baking sheet covered with parchment paper and place the burgers on them.
Brush the edges of the dough with a little water and cover the burgers with the rest of the puff pastry. Press the edges with a fork.
Use a knife 4 to make small notches in the middle of each package. Brush with the rest of the egg.
Place in the middle of the oven and bake until golden brown and done for about 25 minutes.
Meanwhile, peel the celeriac and cut the flesh into cubes of 1 cm (brunoise).
Heat the oil in a large frying pan and stir fry the celeriac in 12 minutes on medium heat al dente.
Add the peas and heat for 1 min. Season to taste with pepper and salt. Sprinkle with the mint.
Serve the wellingtons with the vegetables.