Minced meat puff pastry strudel

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 1 stale roll
• 1 small onion(s)
• 1 garlic clove(s)
• 2 bell peppers, red and green
• 1 tbsp butter
• 80 ml milk
• 1 bunch of parsley
• 2 sprigs of thyme
• 1 tsp mustard
• 1 egg(s)
• 1 egg yolk
• 2 tbsp cream
• salt and pepper
• 1 pack of puff pastry (roll from the counter)

Instructions

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

Peel and finely chop the onion and garlic. Wash and trim the bell peppers and cut into very small pieces. Sauté the onion with 1 tablespoon of butter, add the bell pepper pieces and sauté, then add the garlic. Cut the stale bread roll into thin slices. Boil the milk and pour it over the bread slices. Cover with a tightly fitting lid and let it steep. Wash the parsley, shake it dry, and chop it very finely. Strip the thyme sprigs and chop it too. Preheat the oven to 200°C top/bottom heat (180°C fan-assisted oven). Squeeze out the excess water from the bread rolls and mix well with the minced meat. Knead in the herbs, onions, paprika, mustard, and egg. Season with salt and pepper. Spread the meat paste on the puff pastry (pre-rolled roll) and roll it up like a Swiss roll. Mix the egg yolk with the cream and brush the strudel with it. Place the strudel on a baking sheet lined with baking paper and bake in the oven for about 20 minutes. It should turn golden yellow. Slice the strudel and serve. It tastes delicious warm or cold. Serve with lamb’s lettuce or a mixed leaf salad.