Puff pastry and minced meat rolls with wild garlic pesto and Roquefort

Ingredients for 1 servings:

• 3 sheets of puff pastry, frozen
• 250 g minced meat
• 2 tbsp wild garlic pesto
• 1 egg(s)
• some Roquefort, amount as desired
• 2 spring onions
• e.g. salt and pepper

Instructions

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

Snack, party finger food, easy to prepare

Thaw the puff pastry and roll it out into a rectangle, at least the size of an A4 sheet of paper. Chop the cheese. Mix the minced meat with the egg and pesto well. Season with pepper and salt to taste, but make sure the Roquefort also has its own flavor. For the pesto: I really like using wild garlic pesto; there are some great recipes here at CK. Now spread the minced meat evenly over the puff pastry, leaving a little space around the edges so it doesn’t ooze out when you roll it up later, and spread the cheese on top. The amount depends on personal taste, so no quantities are given. But frankly, I could use a pound of Roquefort for the rolls. Place the cleaned spring onions (in one piece, don’t cut them up) along the long side of the puff pastry rectangle and carefully roll everything up as tightly as possible. Press the ends down gently but firmly. Now bake the roll in the oven at 200°C (fan oven) for about 30 minutes, then let it cool. Cut into slices and serve the rolls at a buffet or as a small appetizer. Each serving should make around 10 rolls.