Chili minced meat roll in puff pastry à la Didi

Ingredients for 1 servings:

• 200 g Mett, seasoned (Thuringian Mett)
• 2 tsp capers (nonpareils)
• 1 red chili pepper(s)
• 1 tsp cayenne pepper
• 2 slices of puff pastry, frozen
• e.g. milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Thaw the puff pastry. Knead the Thuringian Mett with the capers and cayenne pepper thoroughly. Form into a ball and press flat. Cut the chili pepper into rings and place them in the center of the minced meat. Form the minced meat into a roll and place it on a sheet of puff pastry. Moisten the ends of the puff pastry with milk and press together. Split 1 sheet of puff pastry lengthwise and moisten the edges with milk. Place one half on the roll and press firmly, using a fork if necessary. Cut out the remaining puff pastry for decoration, moisten with milk, and decorate the roll with it. Preheat the oven to 150°C, place the roll on a baking sheet lined with baking paper, and bake for about 40 minutes. Check occasionally to make sure the roll isn’t getting too brown. Cover with aluminum foil if necessary. If the roll sticks to the baking paper, bake a little longer; this depends on the thickness of the roll.