Minced meat strudel with leek cream

Ingredients for 4 servings:

• 1 roll, from the day before
• 1 jar tomato peppers, in fine strips, 370 ml
• 2 m.-sized onion(s)
• 1 egg(s)
• 700 g minced meat, mixed
• 1 tbsp mustard, medium hot
• salt and pepper
• 5 slices of frozen puff pastry, 45 g each
• 750 g potatoes, waxy
• 500 g leek
• 2 tbsp butter or margarine
• 100 g whipped cream
• 1 tbsp sauce thickener, light
• 2 stalks of parsley
• Parsley, for garnishing
• Flour , for the work surface

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

delicious combination

Soak the bread rolls in cold water. Drain the peppers. Peel the onions and finely dice one. Knead the minced meat with the squeezed-out bread roll, diced onions, peppers, egg, and mustard. Season with salt and pepper. Shape it into a loaf and bake in a preheated oven at 175°C (150°C fan oven) for about 1 hour. Defrost the puff pastry. Peel, wash, and dice the potatoes. Cook in salted water for about 15 minutes. Trim and wash the leeks and cut them into rings. Heat 1 tablespoon of fat. Sauté the leeks, season with salt, and deglaze with 1/4 liter of water. Simmer for about 10 minutes. Add the cream and bring to a boil briefly. Thicken with a sauce thickener. Add the potatoes to the leeks. Season with salt and pepper. Roll out the puff pastry thinly on a floured surface. Wrap the roast in it. Bake in a preheated oven at 200°C (175°C fan oven) for 15-20 minutes. Slice 1 onion into rings and fry in 1 tablespoon of fat until browned. Chop the parsley and add. Serve everything.