Minced meat cordon bleu

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 4 tbsp oil
• 1 tsp sweet paprika powder
• ¼ tsp paprika powder, hot
• salt and pepper
• 500 g minced meat, mixed
• 30 g breadcrumbs
• 2 eggs
• 1 tsp mustard, medium hot
• 4 slices of cooked ham
• 4 slices of Gouda
• 150 g sour cream
• n. B. chives

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

a different version of a Cordon Bleu

Preheat oven to 230°C (top/bottom heat: 210°C) with a baking tray on the middle rack. Scrub potatoes and cut into wedges. In a bowl, mix with 2 tablespoons of oil, both types of bell pepper, and a pinch of salt. Line the hot tray with baking paper and spread the potatoes on one half of the tray. Cook in the hot oven on the middle rack for 20 minutes. Knead the minced meat, breadcrumbs, eggs, mustard, a pinch of salt, and pepper into a smooth mixture and divide into 4 equal portions. Press one portion of the minced meat between a cut-open freezer bag to form a piece approximately 18 x 12 cm in size, or roll it out with a rolling pin. Place one slice each of ham and cheese on one half of the minced meat, leaving a small edge all around. Fold the exposed minced meat side over using the bag and press the edges down firmly. Fill all 4 minced meats in the same way. Heat the remaining 2 tablespoons of oil in a large non-stick pan. Brown the minced meat cordon bleu on each side, then add it to the potatoes on the baking tray after 20 minutes and cook for another 10 minutes. Arrange the potato wedges and cordon bleu on plates and serve sprinkled with sour cream and chives.