Meat-Stuffed Puff Pastry with Vegetable Side Salad

In a bowl, combine the ground meat, breadcrumbs, salt, paprika, black pepper, chopped parsley, and shredded mozzarella cheese.

Crack the eggs into the mixture and stir until fully combined. This will create a slightly firm but moist filling.

For the Puff Pastry:
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Roll out the puff pastry on a lightly floured surface and cut it into rectangles (about 4-6 pieces depending on the size you want).
5. Spoon the meat filling onto the center of each rectangle. Fold over the pastry and press the edges to seal tightly, forming a pocket.
6. Brush the pastry with a little water or egg wash (beaten egg with a splash of water) for a golden finish.
7. Place the stuffed pastries on the baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed up.

For the Vegetable Side Salad:
8. Toss the mixed greens, cucumber, bell pepper, and tomato in a bowl.
9. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste.

Serving and Storage Tips