Minced meat rolls with cream cheese and carrot filling

Ingredients for 32 servings:

• 375 g carrot(s)
• salt water
• Salt and pepper, black
• ½ bunch parsley
• ½ bunch chives
• 300 g double cream cheese with fine herbs of Provence
• 1 m.-sized onion(s)
• 1 kg minced meat
• 2 eggs
• 75 g breadcrumbs
• 1 tbsp mustard, medium hot
• ½ tsp sweet paprika powder
• 10 cherry tomatoes
• 12 olives with pepper filling
• 10 gherkins from the jar
• Oil for the tray, cling film,

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Party snacks, easy to prepare

Peel, wash, and thinly slice the carrots. Cook the carrot slices in boiling salted water for about 10 minutes. Drain and allow to cool. Wash and shake the herbs dry. Pluck the parsley leaves from the stalks and finely chop, reserving a few for garnish. Finely chop the chives. Mix the cream cheese with the chopped herbs. Peel the onion and finely dice. Knead the minced meat with the eggs, breadcrumbs, diced onion, and mustard. Season with salt, pepper, and paprika. Roll out the minced meat mixture on cling film into a rectangle (approx. 48 x 24 cm) and cut in half lengthwise. Spread the herb cream cheese on the rectangles and arrange the carrot slices on top. Carefully roll up the rectangles from the long side. Brush a baking tray with oil (or use baking paper) and place the minced meat rolls diagonally on the baking tray with the seam facing down. Bake in a preheated oven at 200°C (175°C fan-assisted oven) for approximately 50 minutes. Then remove and cut each minced meat roll into approximately 16 slices. Wash and trim the cherry tomatoes, and halve them if desired. Halve the olives as well. Thread the gherkins, tomatoes, and olive halves onto 32 wooden skewers. Serve the minced meat rolls garnished with olive, cucumber, and tomato skewers and the remaining parsley leaves.