Hearty minced meat strudel with feta

Ingredients for 4 servings:

• 300 g puff pastry
• 300 g minced meat
• 1 can tomato(s) (Pizza tomatoes)
• 200 g feta cheese
• breadcrumbs
• 1 egg yolk
• salt and pepper
• basil
• oregano
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Ideal midnight dish for New Year’s Eve

Briefly fry the minced meat in oil until it is no longer red. Add the onions and garlic and sauté. Season with salt and pepper. Add the pizza tomatoes (fresh peeled tomatoes in summer, of course) and let it simmer slightly. Finally, add the basil and oregano. Thicken with breadcrumbs until it forms a filling. The filling must not crumble. Be sure to let the filling cool, otherwise it will soak the dough too much. Roll out the puff pastry on baking paper. Brush the edges with egg white and spread the filling on top, leaving a border of about 4 cm free. Finely dice the feta and spread it on top. Using the baking paper, roll the puff pastry into a roll and carefully seal the ends. Then place the whole roll, with the baking paper on it, on a cold (!) baking sheet. The roll can now be brushed with egg yolk and garnished with the reserved pastry strips. On New Year’s Eve, you can write the year on the roll with strips of dough. Bake the roll in a preheated (!) oven at 200°C for about 45 minutes.