Peel and chop the onion and garlic clove, parsley and rosemary needles. Pluck the thyme leaves from the branches.
In a baking bowl, mix salt, mustard, egg, pepper and paprika until well blended. Add the herbs, garlic, onions and minced meat. Grate the cheese with a fine grater. Mix all ingredients very well.
Cut the puff pastry rectangle in half lengthwise and cut into rectangles. Put a little bit of minced meat mixture on each half, brush the edges with a little bit of egg white and fold the other half of the dough over it to form a triangle. Press the edges well with a fork. Place the doughnuts on a baking sheet lined with parchment paper. Brush with egg yolk and poke a steam hole with a fork.
Bake the doughnuts in the oven heated to 200 °C on the second rack from the bottom for twenty-five minutes until golden brown.
Tip: Freeze the doughnuts unbaked. They can be later still frozen in the cold oven, instead of baking at 200 degrees only at 180 degrees, but for 35 min.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!