Filled Peppers and Filled Puff Pastry Pockets

Put the minced meat in a bowl, pepper and add a handful of parsley and a handful of grated Parmesan. Add 2 teaspoons of paprika powder. Add the egg to the mixture and knead everything vigorously, cut off and add a little salt if necessary.

Cut off the lid of the peppers, core and put aside, keep the lid with the green one. Now fill the finished minced meat mixture tightly into the peppers with a small tower and put the lid on and press it down lightly. Put in a baking dish and fill up some water with salt, not too much water, otherwise the peppers will run out. Pour olive oil over lightly and bake for approx. 20 minutes (depending on the oven).

Mix the lamb and minced beef with an egg, paprika powder, tomato paste and parsley and knead, season with salt and pepper.

Cut the sheep cheese into slices. Put the bought coleslaw in a sieve and rinse with water, then squeeze out the cabbage vigorously. Do not open the fresh puff pastry until immediately before filling, otherwise it will dry out and become brittle. Take a sheet of dough and place it on a board with the tip of the triangle pointing upwards. Put some minced meat at the bottom of the puff pastry and put sheep's cheese on it, then a little coleslaw in front of the minced meat. Now the outer tips fold inwards over the minced meat and roll the dough into a firm roll. Place end down on a plate and stack the other on top. You can of course also place the rolls directly on a baking sheet lined with baking paper. Separate 2 eggs and mix the yolks with a little olive oil and brush the rolls. Bake everything in the oven for 20-30 minutes at 180-200 degrees. Take a look in the oven every now and then, because every oven is different.