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Meat Pockets

Pikantne Christmas Eve Dinner Snacks Przystawki 120 min Medium 14 wyświetleń ~22.97 PLN - (0)
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Description

Classic meat pastries are small, golden savory rolls filled with minced meat and onions, baked in puff pastry. In Polish tradition, baked dishes and small snacks often appear on holiday tables; these pastries can be served as a Christmas Eve snack (if the hosts allow meat on the menu) or as a warm appetizer at the start of dinner. They have a crispy, buttery crust and a juicy, aromatic filling with a distinct hint of onion and marjoram. Visually appealing with their evenly browned crust, often sprinkled with sesame seeds, they are served on a large platter alongside sauces (mustard or horseradish sauce), perfectly complementing delicate side dishes and salads. The recipe guides you step by step through preparing the filling, frying, shaping, and baking, with precise technical tips for beginners.

Składniki (12)

Servings:
6
  • Frozen puff pastry 500 g
  • Pork and beef minced meat 500 g
  • Onion 2 szt.
  • Garlic 3 ząbki
  • Butter 30 g
  • Breadcrumbs 50 g
  • Rapeseed oil 15 g
  • Egg 1 szt.
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Dried marjoram 2 łyżeczki
  • Sesame seeds (for sprinkling) 20 g
💰 Szacowany koszt dania: ~22.97 PLN (3.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Filling

1

Prepare the ingredients: peel the onion and chop it into small cubes (the easiest way is to cut the onion in half, place the flat side on the board, and slice it into thin strips, then cut it parallel into cubes). Peel the garlic and finely chop it or press it through a garlic press. Measure out the breadcrumbs and spices.

Ingredients: Onion, Garlic, Breadcrumbs, Dried marjoram
Use a sharp knife and a stable cutting board; the carrot is not needed here. The onion should be diced finely for the filling to have a uniform texture.
2

Heat a large skillet (preferably 24–28 cm) over medium heat. Add butter (30 g) and let it melt – it should foam but not burn. Toss in the chopped onion and sauté for 8–10 minutes, stirring with a wooden spoon every 1–2 minutes, until the onion becomes soft, translucent, and slightly golden. Finally, add the minced garlic and sauté for an additional 30 seconds, until fragrant (be careful not to burn it).

Ingredients: Butter, Onion, Garlic
Use a heavy-bottomed pan; if the butter starts to burn quickly, reduce the heat. The onion is 'ready' when it is soft and distinctly sweet in taste, without any raw, hard pieces.
3

Increase the heat to medium-high, add 15 g of oil, then add the ground meat (500 g). Break up the lumps with a wooden spoon and fry for 8–10 minutes until the meat is no longer pink and starts to brown slightly. Stir every minute to ensure even cooking. After 10 minutes, check the pieces of meat — there should be no pink traces left.

Ingredients: Rapeseed oil, Pork and beef minced meat
Use a large spatula or wooden spoon. If the meat releases a lot of juice, cook longer to evaporate the excess moisture — a good filling should not be watery.
4

Once the meat is browned, reduce the heat, add the sautéed onion with garlic from step 2, add breadcrumbs (50 g), sprinkle in salt (8 g), pepper (2 g), and marjoram (4 g, if using). Mix thoroughly and sauté together for 2–3 minutes, allowing the breadcrumbs to absorb moisture and the spices to combine. Taste the filling (be careful, it's hot) and adjust seasoning with salt/pepper if needed.

Ingredients: Breadcrumbs, Salt, Black pepper, Dried marjoram, Onion, Garlic, Pork and beef minced meat
Breadcrumbs should absorb the excess moisture; the filling should be compact but not dry. If it is too dry, you can add 1–2 tablespoons of water or broth (no more).
5

Transfer the filling to a wide bowl or a flat dish, level the surface, and set aside to cool for at least 30 minutes at room temperature (or 20 minutes if you want to speed up the process by spreading it on a flat baking sheet to quickly release heat). The filling should be cool before filling the dough — this makes shaping easier and prevents the dough from becoming soggy.

Ingredients: Pork and beef minced meat, Onion
If you have a kitchen thermometer, the filling should reach about 40°C or lower before applying. The cooled filling is easier to shape and won't melt the puff pastry.

Preparing the dough

6

Prepare the puff pastry: if it is frozen, take it out of the freezer and thaw it in its packaging in the refrigerator according to the manufacturer's instructions; after thawing, lay it out on a lightly floured work surface and gently roll it with a rolling pin into a rectangle about 3 mm thick — do not press too hard, we want to keep the layers.

Ingredients: Frozen puff pastry
Use a rolling pin and lightly dust with flour (maximum 1 tablespoon) to prevent the dough from sticking. If the dough has layers with plastic wrap, remove it carefully. Work quickly to prevent the dough from softening too much.

Shaping

7

Prepare a board and a knife or pastry cutter. Cut the rolled-out dough into rectangles about 8 x 10 cm (you can also cut lengthwise and crosswise - from one 500 g package you will get about 20–24 pastries, depending on thickness). On each rectangle, place a tablespoon (about 15 g) of the cooled filling, leaving a 1 cm edge for sealing.

Ingredients: Frozen puff pastry, Pork and beef minced meat
Use a ruler for precise cutting if you want to have even portions. Spread the filling on one half of the rectangle, then cover it with the other end and seal the edges with your fingers or a fork.
8

Seal each pastry: fold the rectangle in half, press the edges together firmly with your fingers, and then press with a fork to create a decorative mark and a tight seal. Arrange the prepared pastries on a baking sheet lined with parchment paper, leaving about 2 cm of space between them.

Ingredients: Frozen puff pastry
Make sure the edges are well sealed — if not, the filling may leak out during baking. If the dough is separating, gently press the edges together and smooth them with a finger dampened with water.

Baking and Finishing

9

Beat the egg (60 g) with 1 teaspoon of water (about 5 g) in a small bowl. Brush the surface of each pastry evenly with the egg — this will ensure a golden shine. If you are using sesame seeds (20 g), sprinkle them on the pastries immediately after brushing with the egg.

Ingredients: Egg, Sesame seeds (for sprinkling)
Use a silicone brush or a wide kitchen brush. Brushed egg helps with sealing and adds color. Additionally, you can add sesame for crunch and decoration.
10

Place the baking tray in the preheated oven (top-bottom) set to 200°C. Bake the pastries for 18–22 minutes on the middle rack, until the dough is evenly golden and puffed. Watch the color — the finished pastries should be golden-brown on top and clearly risen.

Ingredients: Frozen puff pastry
Use the convection function at a reduced temperature (about 180°C) only if the oven distributes heat evenly; typically, 200°C without convection is safer. If you notice that the edges are browning too quickly, gently cover them with aluminum foil.
11

After baking, remove the tray and let the pastries cool on a rack for 5–10 minutes — the crust should firm up slightly, but the pastries will still be warm and juicy inside. Serve warm or slightly cooled.

Use a cooling rack to prevent the bottoms of the pastries from steaming and becoming soft. The pastries can be served after 10–15 minutes, when they are cool enough not to burn.

Serving

12

Arrange the pastries on a platter. Serve sauces alongside: mustard, horseradish sauce, or spicy tomato sauce. For Christmas Eve, you can serve thin slices of pickled vegetables or cucumbers.

Ingredients: Sesame seeds (for sprinkling)
Serve on a large plate or ceramic platter — the contrast of dark sauces with the light, golden pastry looks visually appealing.

Fun Fact

💡

Patties in Polish cuisine are a form derived from dumplings and casseroles — small, easy-to-share snacks that were popular at parties and on rural tables, with meat versions often appearing as part of home-cooked dinners.

Best for

Wigilia Przyjęcie domowe Przekąska na imprezę Świąteczny stół

Tips

🍽️ Serving

Serve the pastries warm or at room temperature. They taste great with spicy mustard, creamy horseradish sauce, or a mild tomato sauce. Arrange them on a platter lined with parchment paper and add fresh herbs as a decoration.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. To reheat: preheat the oven to 160–170°C and bake for 8–10 minutes until heated through and refreshed; avoid the microwave, as the pastry will become soft. The pastries can also be frozen after baking (once completely cooled) — for up to 2 months; thaw in the refrigerator, then reheat in the oven as described above.

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