Patties filled with pumpkin mince

Name: patties filled with pumpkin mince
Cook time: 50 min
Total time: 170 min
Yield: 10
Ingredients: 2 onion; 2 el traditional olive oil; 2 toe garlic; 1 el five spice powder; 500 g half to half chopped; chicken broth tablet; 100 ml water hot; 400 g chilled pumpkin pieces; 2 el ketjapmarinademanis; 180 g cold butter; 350 g wheat flour sifted; 150 g cream cheese natural ice cold; 1,5 el vinegar; 1,5 tl baking powder sifted; 150 ml cold water; 1 medium sized egg

Patties with garlic, minced meat, pumpkin, sweet soy sauce, cream cheese, 5-spices and egg.

Ingredients

Kitchen Stuff

1 food processor
1 muffin mold with 12 cavities
1 rolling pin
1 protrusion shape Ø 11 cm
1 protrusion shape Ø 8 cm

Directions

Cut the onions. Heat the oil in a frying pan and fry the onion for 3 minutes. Press the garlic over it and add the 5-herb powder. Bake for 1 min.
Put the minced meat through and fry in 5 minutes. Change regularly.
Dissolve the bouillon tablet in the hot water and add to the mince together with the pumpkin pieces.
Stir briefly and bring to the boil. Leave to cook gently with the lid on the pan for 10 minutes.
Put the mixture in a bowl and grate the pumpkin pieces through the minced meat.
Season with the soy sauce, pepper and salt. Allow to cool completely.
For the dough, cut the butter into small pieces and put in the freezer for 15 minutes.
Put the flour, cream cheese, vinegar and baking powder with the cold water in the food processor and grind to a crumbly dough.
Add the butter and add 30 seconds. Put in a bowl and knead into a cohesive dough. Wrap in cling film and press flat.
Let rest for 1 hour in the refrigerator.
Preheat the oven to 200 ° C. Grease the muffin mold.
Roll out the dough on a floured sheet with a rolling pin until it is 2 mm thick.
Cut out a round of bite of Ø 11 cm and cover the cavities of the muffin mold. Make sure that the dough edges are slightly above the mold.
Form the dough into a ball and roll it out into a thin slice. Place the lids of Ø 8 cm here.
Fill the dough under the rim with the pumpkin mince; the dough must still stick 1 cm above it.
Wet the dough edges with some water, place the cover lids over the filling and press the edges together well with a fork.
Make 4 small crosses in the lids with a sharp knife. Beat the egg and brush the dough with it.
Fry the patties in the middle of the oven for 30 minutes. Cool for 15 minutes in the mold.
Place a large plate on the mold and turn the whole thing over so that the pies come out of the mold.