Mexican meatloaf in puff pastry

Recipe for small Mexican meatloaves in puff pastry - puff pastry bites with Mexican-spiced beef

Course Appetizer, Main course, Snack

Cuisine Mexican

Nøgleord Bites, Puff pastry, Tapas

Total Time 30

Servings people

Calories 874kcal

Mix the ingredients for the mince filling together in a bowl, and season with salt and freshly ground pepper.
Unroll the puff pastry and cut it in half across the middle, across its width, so you have two shorter rectangles. Spread the 50 g of cheese down the centre of each piece.
Divide the mince into two equal portions, and press each one into a sausage shape the same length as the width of the pastry. Lay the meat down the centre of a pastry piece, then shape it so it reaches right out to the edges and is even in thickness. Do this with both pieces.
Fold the pastry around the meat – this is easiest if you take one edge first and then roll it over the rest of the pastry. Press the seam together lightly with a finger. Do this with both pieces.
Brush the pastry with beaten egg and sprinkle with sesame seeds, then cut each roll into 5 slices (about 5 cm each).
Place them on a baking tray lined with baking paper, seam side down, and bake in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 20-24 minutes – or until golden and crisp on top.
If the meat releases a lot of liquid, move them around on the baking paper after about 5 minutes so they are not sitting in the juices.
Let them cool slightly on a wire rack before serving - serving suggestions in the introduction.