Hearty filled flatbread

Ingredients for 4 servings:

• 1 flatbread(s)
• 600 g minced meat, mixed
• 200 g sour cream
• 5 servings of processed cheese, wedges, flavor of your choice
• ⅛ liter of water
• 100 g cheese, e.g. Emmental or Gouda, grated
• salt and pepper
• Paprika powder
• 2 tbsp oil
• 1 clove(s) garlic
• 1 small onion(s)
• Herbs
• Maggi

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

warm and fresh from the oven

Fry the minced meat in the oil until crumbly and crispy. If you want to add the onion and garlic, fry the onion together with the minced meat and add the garlic clove just before the sour cream, otherwise it will be too bitter. Mix the sour cream with the water, salt, pepper, paprika, and perhaps a little Maggi. Add salt carefully; the cheese can be quite salty. If you like, you can also add herbs to your taste. Add three pieces of processed cheese to the minced meat and let it melt. Add the sour cream mixture and simmer until creamy. Cut open the flatbread and spread the remaining two pieces of processed cheese on the bottom layer as a soggy barrier. Carefully season with pepper. Place the flatbread on a baking sheet lined with parchment paper. Spread the minced meat and sour cream mixture evenly over the top and sprinkle with grated cheese. Put the lid on. Bake the flatbread in the oven at approximately 200°C for about 10-15 minutes. A green leaf salad with mild dressing goes wonderfully with this dish. It’s quite mild, so even children will enjoy it. It tastes good both hot and cold. It can also be reheated the next day (in the microwave or oven).