Chip pastry recipe with puff pastry

Saute the meats in a saucepan until they drain and drain the water.

Peel the carrots and potatoes, cut them into cubes, boil them lightly and strain.

Boil the peas in the same way and strain.

Blend by adding the vegetables to the meats and adding salt and pepper.

Take the puff pastry out of the freezer and wait for them to soften for a while.

Then divide it in half to get 20 squares.

Put a tablespoon of meaty mortar in the middle of the squares and join the four corners of the dough in the middle and glue them with your hand so that they cannot open.

Start heating the oven at 180 degrees.

Spread baking paper on the tray and place the pastries on the tray with the joints at the bottom.

Whisk the egg yolk and brush it over the pastries.

Sprinkle the black cumin seeds and put the tray in the oven.

When your pastries are puffed puff and browned, remove the tray from the oven.

Serve when the first heat comes out. Enjoy your meal…