Mushroom pockets

Peel and chop the onion.

Wash the leek thoroughly and cut it into thin slices. Finely grate the carrots. Cut the mushrooms into thin slices and chop them, as well as the parsley. Fry the onion in 3 tablespoons of oil.

When it begins to brown, add the milk and minced meat and fry until gray. Add the remaining vegetables, season with 1/2 teaspoon of salt, and simmer until soft.

Meanwhile, roll out the puff pastry and cut out circles using a cookie cutter. Place the mixture on the circles, brush the edges with beaten egg, fold over and press the edges together. Bake at 180°C until golden brown. Cut the tomatoes into thin slices, season with three pinches of salt, pour over three tablespoons of pumpkin seed oil and two tablespoons of vinegar, and mix. Arrange the tomato slices on plates and place the baked mushroom pockets in the middle.

Another tip:

You can slice the mushrooms thinly beforehand and freeze them on a board. Then chop them while frozen. If you have any mixture left over, you can place it in the middle of the plate and arrange the pockets around it.

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