Savory stuffed Christmas tree

Cut the sheets of savory pie dough diagonally in half so that you get 20 equal triangles.

Knead the ground beef thoroughly with the meatballs, half of 1 beaten egg and 1 to 2 tablespoon of breadcrumbs. Form 10 equal elongated balls of it.

Preheat the oven to 180 ° C. Place 10 triangles of savory tart dough on the worktop and place a ball of mince on it. Press the mince a little flatter and place the other triangles on top of it.

Push the sides of the dough together and cut into a Christmas tree shape with a small knife.

Place all Christmas trees on a baking sheet covered with parchment paper. Brush them with the rest of the egg and sprinkle with 20 g pine nuts.

Fry the Christmas trees until tender and brown in about 10 to 15 minutes. Serve hot or cold.