Minced meat and vegetable roll

Ingredients for 4 servings:

• 1 leek(s)
• 2 stalk(s) spring onions
• 1 bunch of chives
• 1 clove(s) garlic
• 1 zucchini
• 1 carrot(s)
• 1 bell pepper(s)
• 100 g feta cheese
• some butter
• 2 packs of puff pastry, 275 g each
• 500 g minced meat
• 1 cup of crème fraîche, approx. 150 g
• 1 tbsp tomato paste
• salt and pepper
• 1 egg yolk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

also vegetarian possible and can be changed as desired

Wash the vegetables thoroughly and then cut into small cubes. Cut the feta cheese into small cubes. Preheat the oven to 180°C (top/bottom heat). Heat the butter in a saucepan. Lightly fry the minced meat along with the chopped carrot and garlic until nicely crumbly. Now add the zucchini and pepper cubes to the pan. After about 5 minutes, add the leek and it’s slightly browned (I recommend draining off any excess liquid at this point). Mix in the crème fraîche and tomato paste. Once both are evenly distributed, remove the pan from the heat. Add the spring onions, chives, and feta cheese and fold in well. Season to taste with salt and pepper (sweet paprika also works). Take the puff pastry out of the refrigerator about 10 minutes before use and roll it out as directed on the package. Spread the minced meat and vegetable mixture over the puff pastry, leaving a fork’s width of space around all edges. Now roll up the puff pastry and press the ends together with a fork. The puff pastry will be soft, so fill the rolls one at a time and roll them up. Brush the rolls with beaten egg yolk and place them on a prepared baking sheet. Bake in the preheated oven on the middle rack for about 20 minutes.