Savory Minced Meat Puff Pastry Roll
Ingredients
- 1 package puff pastry (270g; from the refrigerated section)
- 1 medium onion
- 1 red bell pepper
- 2 tablespoons neutral cooking oil (e.g., sunflower oil)
- 500 g mixed ground meat
- 100 g grated cheese (e.g., Gouda)
- 2 eggs (size M)
- Salt, to taste
- Pepper, to taste
Preparation
Preheat the oven to 200 degrees Celsius conventional or 180 degrees Celsius convection. Line a baking sheet with parchment paper. Peel and finely dice the onion. Wash and dry the red bell pepper, remove the core and seeds, and dice
Heat the oil in a pan and sauté the onion until translucent. Add the ground meat and brown over high heat. Add the diced bell pepper and cook together. Let the mixture cool, then mix in the grated cheese and one egg. Season with salt and pepper
Separate the second egg. Roll out the puff pastry and brush the edges with egg white. Spread the meat mixture on the pastry, leaving a border. Roll up from the short side and pinch the ends
Brush the roll with egg yolk and bake for about 25 minutes until golden brown. Cut into slices and serve warm
Notes
The puff pastry roll yields about 10 slices and can be stored in the refrigerator for at least 2 days
Serve with a fresh dip made from sour cream, mint, and garlic
