Mexican Puff Pastry Pockets

Take the puff pastry out of the freezer, let it thaw and then cut it into 10 equally sized squares.

Place the kidney beans and corn in a sieve, rinse them and let them drain well. Peel and finely chop the onion, and dice the feta into small cubes.

Heat a little oil in a pan and brown the minced meat there until crumbly.

Add the onion to the minced meat and brown. Stir in the tomato paste and sauté briefly for about 1 minute.

Season generously with salt, pepper, paprika and peperoncino. Stir in the beans, corn, sour cream and feta.

Let the filling cool so the puff pastry doesn't become soft when filling.

Preheat the oven to 200°C fan (convection) and line a baking sheet with parchment paper.

Place the cooled meat mixture diagonally in the center of each dough square.

Fold the dough over the filling into a pocket, press the seams lightly and place the pockets on the baking sheet.

Beat the egg yolk and brush the puff pastry pockets with it.

Bake in the preheated oven for about 15 minutes until the pockets are golden brown and crispy.

Let cool briefly and serve warm or cold.