Puff Pastry filled with Meatsauce

My plan was to have meatsauce with pasta. 

But checking my fridge drawer a roll of puff pastry caught my eye. Just one week over its expiration date. No problem in my mind, but it needed to go.

Two slices of Raclette cheese were left, a bag of endive looked good, so why not bring it all together.

The ground pork/beef mix with vegetables was prepared first to give it enough time to cool down. Putting hot fillings on puff pastry makes the bottom of the pie soggy. No one likes a soggy bottom.

For an intense flavour I smeared a couple of teaspoons of Dijon mustard on the base. The meat on top.

I thought about chopping up the leaves of the endive (chicory), but went for single leaves on top. The remaining cheese was cut in halves and laid along the row of endive. A bit of fresh ground pepper and chili salt for more taste.

The pastry was folded over, brushed with egg and sprinkled with sesame seeds.

Baked at 200 C fan for 25 min.

Ingredients:

1 butter puff pastry rectangular

350 g pork/beef mince

2 green onions

3 garlic cloves

1 celery stick

1 carrot

1 tbsp olive oil

Salt, pepper, smoked paprika, herbes de Provence

4 tsp Dijon mustard

1 head of endive (chicory)

2 slices Raclette cheese

1 egg

Black sesame seeds