Lorraine's minced meat strudel

Ingredients for 2 servings:

• 1 package of puff pastry, e.g. refrigerated, rolled up ready to bake
• 300 g minced meat
• 1 small onion(s)
• 300 g mixed vegetables (Mexican mix), frozen
• 100 g feta cheese
• 1 egg(s)
• 2 tbsp milk (approx.)
• e.g. salt and pepper
• chili powder
• herbs of your choice
• 1 egg yolk, for brushing, as desired

Instructions

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

Preheat oven to 180°C fan/convection oven. Brown the minced meat in a pan and season with salt and pepper. Dice the onions and add them, frying briefly. Add the frozen vegetables to the pan and thaw over medium heat for about 3-5 minutes, stirring occasionally. Meanwhile, dice the feta cheese and add it to the pan with the minced meat and vegetables. Remove the pan from the heat and let the mixture cool slightly so the egg doesn’t curdle. Whisk the milk with the egg, season with a little salt and pepper (or chili or herbs if desired), and set aside. Roll out the puff pastry and place it on a baking sheet lined with baking paper. Stir the egg mixture into the filling and spread everything evenly – like a wall – in the middle of the puff pastry (lengthwise). Leave the edges free. Using the baking paper, wrap both sides of the puff pastry around the filling and press together in the middle and at both ends. Brush with egg yolk, if desired. Bake for 20-25 minutes until golden brown. Tip: This serving is enough for two hungry mouths, or for three people with a side salad. For larger servings, you can line a quiche dish with puff pastry and cover with a second roll of puff pastry. It also tastes delicious cold.