Puff Pastry with Minced Beef and Corn

A tasty puff pastry snack with minced meat, kidney beans, corn and tomato. Very suitable as a snack or for lunch.



8 Slices of puff pastry, frozen
500 g Minced beef
1 Tin of red kidney beans 400 grams
140 g Corn, drained weight
1 Large tomato
1 Onion
2 Cloves of garlic
1 Red pepper
1 Egg
1 Sachet Spice Mix for Minced Meat – Mexican 
3 Tbsp (olive) oil


Preheat the oven to 175 degrees. Let the slices of puff pastry thaw according to the instructions on the package. Drain the red kidney beans and corn. Cut the tomato into small cubes. Finely chop the onion, garlic and red pepper.

Heat the (olive) oil in a frying pan and fry the onion and garlic. Add the minced meat and fry.

Add the Spice Mix for Minced Meat – Mexican, tomato, kidney beans, corn and red onion and fry for about 2 to 3 minutes on all sides.

Divide 4 slices of puff pastry on a baking tray covered with parchment paper. Divide the mixture over the slices and place the remaining 4 slices on top of the mixture. Cut the corners into a round slice and press the edges closed with a fork.

Beat the egg and brush the pastry snacks with the egg. Bake this in the preheated oven for about 20 minutes until golden brown.