Juicy puff pastry minced meat roll with cream potatoes

Ingredients for 4 servings:

• 400 g minced meat
• 1 package of puff pastry, approx. 275 g
• 1 bell pepper(s)
• 1 pack of cheese, grated
• 1 onion(s)
• 1 clove(s) garlic
• Thyme
• 600 g potatoes
• 400 ml cream
• salt and pepper
• Nutmeg, freshly grated
• marjoram

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

for a baking tray and a small casserole dish

Peel the potatoes and boil them in a pot of boiling water for about 10 minutes, but don’t finish cooking. Then cool them in cold water. Dice the bell peppers, garlic, and onions. Sauté everything briefly in a pan with a little olive oil. Roll out the puff pastry and position it with the long edge facing down or up. Spread the minced meat evenly on top, leaving 2 cm free at the top. Season the minced meat with thyme, salt, and pepper. Spread the paprika mixture over the minced meat and sprinkle with the cheese. Brush the top edge with egg white and roll everything up from bottom to top. Brush the finished roll with egg yolk. Preheat the oven to 200°C (fan). Slice the potatoes. This also works well with an egg slicer. Layer the slices in a small baking dish. Season the cream with salt, pepper, nutmeg, and marjoram and pour over the potatoes. Place the minced meat roll and the skin with the potatoes together on a baking tray in the oven and bake on the middle shelf for about 30 minutes.