AuthorBiteSized
DifficultyBeginner

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Yields6 Servings
Total Time1 hr

















1

In a pan over low-medium heat, heat oil and melt butter. Add garlic and parsley. Simmer for about 10 minutes.

2

Add and saute onions, bell peppers, carrots, and potatoes in the garlic butter for a few minutes. Add beef and cook until browned.

3

Mix in tomato paste and liver spread and continue sautéing for a few minutes until toasted.

4

Pour in tomato sauce and beef broth. Stir until well combined. Season with salt and pepper.

5

Cut a square sheet of puff pastry into 4 equal pieces. Roll out one piece until about 2 mm thick and rectangular.

6

Place a bit of filling and grated mozzarella cheese about 1 inch from the top edges of the puff pastry. Fold in half, brush egg wash on sides, and seal the edges. Brush whole pastry with egg wash.

7

Bake in a pre-heated oven at 180 degrees Celsius for 20-25 minutes.

Ingredients


















Directions

1

In a pan over low-medium heat, heat oil and melt butter. Add garlic and parsley. Simmer for about 10 minutes.

2

Add and saute onions, bell peppers, carrots, and potatoes in the garlic butter for a few minutes. Add beef and cook until browned.

3

Mix in tomato paste and liver spread and continue sautéing for a few minutes until toasted.

4

Pour in tomato sauce and beef broth. Stir until well combined. Season with salt and pepper.

5

Cut a square sheet of puff pastry into 4 equal pieces. Roll out one piece until about 2 mm thick and rectangular.

6

Place a bit of filling and grated mozzarella cheese about 1 inch from the top edges of the puff pastry. Fold in half, brush egg wash on sides, and seal the edges. Brush whole pastry with egg wash.

7

Bake in a pre-heated oven at 180 degrees Celsius for 20-25 minutes.

Cheesy Caldereta Pockets

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