Powercook vs. Oven: Puff pastry pockets

Hello together,

in the blog category “Recipes” I will try the PowerCook in the future. I like cooking, instructions I never read, however. So I just get started.

My first project: Puff pastry pockets, once wtih minced meat filling, once with vegetarian feta filling. My hungry eaters like this meal. So far I have baked it in the oven, now I’m going to give the PowerCook a chance to prove its worth.

I’m preparing everything and I’m filling the puff pastry. One half is taken to the oven as always, the other half is put into the PowerCook. The first advantage: the smart device doesn’t need to be preheated. This is a thing I keep forgetting.

The adjustment “Puff pastry pockets” is not existing, so I chose the “Pizza” programme as pizza is finally baked, too. The device suggests 20 minutes – this seems to be realistic. I turn the PowerCook on.

Already during the cooking time I find that my results will be differently. After 20 minutes the PowerCook remembers me that my first PowerCook meal is ready to eat. Also the pockets in the oven look good and ready.

The direct comparison shows the differences: In the multi cooker the puff pastry is risen much less than in the oven. Since my folding technique still leaves something to be desired, this is an advantage for the optics. Also, the dough is less dry but tastes juicy and has a nice tan .

(to the left you see the pockets from the PowerCook, to the right out of the oven)

My conclusion: both in the oven and in the PowerCook my recipe works well. In the oven the dough rises more but in the falvor no difference can be discerned. The advantage is that the PowerCook does his job more independently than the oven.

In case you got some appetite now, you can also cook the recipe at home:
Tastes both hot and cold

Puff pastry pockets with minced meat filling

Ingredients

• Puff pastry from the supermarket
• 250 g minced meat
• 1 small onion
• 100 creme fraiche
• 1 tbsp tomato paste
• salt, pepper, paprica

Finely chop the onion and fry in a pan with some oil until translucent. Add minced meat and fry until it is done. Stir in the creme fraiche, then season with tomato paste and spices. Devide the puff pastry into 6 or 8 equal pieces and fill them with the meat mixture.

Zwiebel fein hacken und in einer Pfanne mit etwas Öl anbraten, bis sie glasig sind. Hackfleisch dazugeben und garen. Die Creme Fraiche einrühren und anschließend mit Tomatenmark und Gewürzen abschmecken. Den Blätterteig in 6 oder 8 gleich große Teile teilen und mit der Hackfleischmasse füllen.

Vegetarian: Puff pastry pockets with feta filling

Ingredients

• puff pastry from the supermarket
• 200 g feta
• 3 tbsp olive oil
• 1 clove of garlic
• salt, pepper, basil

Cut feta into small pieces, mix with garlic and olive oil and season. Cut the puff pastry into 6 or 8 equal parts and fill with the feta mixture.

Enjoy your meal! See you next time 😉

Eure Christine