Western rolls with minced meat

Ingredients for 3 servings:

• 1 pack of puff pastry for rolling out
• 1 onion(s)
• 1 tsp olive oil
• 1 tsp fennel seeds
• 1 slice(s) farmhouse bread, 2 – 3 days old
• 1 garlic clove(s)
• 400 g minced meat, mixed
• salt and pepper
• nutmeg
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finger food

Peel and finely dice the onion. Heat oil in a pan and sauté the diced onions over medium heat for about 10 minutes. After about 5 minutes, add the fennel seeds and sauté for another 5 minutes. Set the pan aside and let cool. Preheat oven to 200°C (top/bottom heat). Line a baking sheet with baking paper. Remove the crust from the bread and roughly crumble it. Peel and roughly chop the garlic, then knead it with the minced meat, breadcrumbs, and onion mixture from the pan. Season to taste with salt and pepper and a generous pinch of nutmeg. Roll out the puff pastry and cut it in half lengthwise to create two rectangles (12 x 40 cm). Spread the minced meat along the long side of each rectangle, leaving about the other half free. Then roll up from the minced side and roll over the remaining part of the bread. This creates a long, filled roll. Cut them into about 4-5 pieces (depending on how large you want the rolls) and slightly press the open ends together. Place the rolls on a baking sheet lined with baking paper and brush with the beaten egg. Bake in the hot oven for about 20 minutes until golden brown. Serve while still hot with barbecue sauce.