For Devil’s Pockets, heat oil in a pan and fry minced meat, chopped onion and chopped carrots.
Season with salt, pepper and chili sauce. Leave to cool. Roll out the puff pastry and divide each roll into six squares.
Brush the edges with the beaten egg and place the cooled minced mixture in the center.
Then fold the corners to the center, like golaches, brush with egg and sprinkle with coarse salt and cheese.
Bake the Devil’s Pockets in a preheated oven at 180 degrees Celsius on the middle shelf.
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