Defrost the puff pastry. Remove the peel from the onion and garlic and dice finely. Heat oil in a frying pan, fry minced meat until crumbly. Add onion and garlic and fry for about 5 minutes. Allow mince to cool
cool down. Finely crumble the cheese. Drain olives and chop finely. Rinse thyme and parsley, shake dry and chop finely. Add cheese, olives and kitchen herbs to the minced meat mixture form. Season with pepper, salt and cumin. Cut puff pastry slices in half and roll out a little. Spread the minced meat filling evenly on it. Mix egg yolk with a little water and brush the edges. Fold into triangles and smooth the edges.
press the edges smooth. Brush pockets with remaining egg yolk. Sprinkle half of the well pockets with sesame seeds and place on a baking sheet lined with parchment paper. Bake in a heated oven (electric oven: 200 °C , gas oven: level 3) for 25 to half an hour until golden brown.
Arrange the puff pastries on a platter garnished with lettuce leaves and tomato quarters.
You can also try a vegetarian version as a filling for the puff pastries. Instead of minced meat, use 100 g each of finely diced carrots, yellow peppers and leek cut into fine rings. Sauté the vegetables in hot oil for about 3 minutes, add onions and garlic and saute for about 3 minutes. Continue cooking the stuffing as described in the recipe.
Per one hour
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