MILLE-FEUILLET POCHAS: MEAT STUFFED CRUNCHY PASTRY

FULL RECIPE FOR MILLE-FEUILLET POCHAS

Ingredients

1 packet (850g) Mille-Feuillet dough

For filling
300 g groung beef
1 onion
2 eggs
3 tbsp olive oil
1 tsp ground black pepper
1 tsp salt

For decoration
tbsp. sesame
tbsp. black cumin

Direction

FILLING
Peel, wash, and dice the onion
In a bowl, combine the ground beef, onion, black pepper, salt, and 3 tbsp of olive oil
Separate the white and yolks of the eggs
Place the egg yolks in a plate and drizzle 1 tsp of olive oil over it and set aside
Add the egg whites in the filling mixture
Mix the filling ingredients thoroughly and separate into two large portions for two Mille-Feuillet

FORMING THE POCHA
Use the mille-feuillet in room temperature; once everything is ready, open the packet
Thin the dough using a roller
Divide the dough into portion-sized strips that you would desire
Make sure to have a ratio of 4:1 units between the length and width of the strips
Fold the dough for making a triangle form
Press in the corners of the triangle for keeping the filling inside
Then place the pochas on an oven tray
Coat the pochas with the egg yolk/olive oil mixture
For decoration, use black cumin and sesame
Once the Mille-Feuillet Pochas are ready, heat the oven to 380 F
Place the pochas in the oven and cook for 40 to 45 minutes, until they turn a golden colour
Take the pochas out off the oven and rest in the oven tray for 5 to 7 minutes

SERVING
Gently transfer the Mille-Feuillet Pochas to a wide serving plate
Serve warm along side cold beverages with company

Savour the crunchiness!

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