As always, this is so easy. As my mother always says "minimum effort for maximum effect!"
500g minced veal
Handful check parsley, chopped
1 tsp onion powder
1 tsp salt
Pepper to taste
1 packet Snowcrest puff pastry
Flour to roll
Another egg for glazing, beaten
Preheat the oven to 170C / 340F
In a plastic bag, mix all of the ingredients together for the mince. On a flat surface, roll out the pastry using the flour to reduce the stickiness. Roll until about 5mm thick. Use a large heart shaped cookie cutter to cut your pastry. Roll out the extra "bits" until you have used all of your dough.
Place on a baking sheet, and place one spoon of your meat mixture onto one half of the heart. Fold the other half onto and press down gently. Repeat this until you have used all of your ingredients.
Brush the beaten egg on the top of each "half-heart" and place in the oven for 20 - 25 minutes or until golden brown. Enjoy!
Abby is an English graphic designer, wife and mother in equal measure. Her food blogs are a coming together of these three dimensions.
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