Prepare the Filling:
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced meat and cook until browned.
Add the chopped onion and minced garlic, and sauté until softened, about 2-3 minutes.
Stir in the grated zucchini, salt, pepper, and oregano. Cook for 3-4 minutes until the zucchini is tender and most of the moisture has evaporated.
Remove from heat and let the filling cool slightly.
Prepare the Puff Pastry:
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a large rectangle or square.
Cut the pastry into even rectangles (about 10×15 cm or 4×6 inches).
Assemble the Pastries:
Place a spoonful of the filling onto one half of each rectangle.
Sprinkle shredded cheese over the filling.
Fold the other half of the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges.
Apply Egg Wash:
Place the assembled pastries on the prepared baking sheet.
Brush the tops with the beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the pastries are puffed and golden brown.
Serve:
Let the pastries cool slightly before serving warm.
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