Puff pastry braid with minced meat filling

Ingredients for 1 servings:

• 500 g minced meat, mixed
• 400 ml tomato juice
• 1 bag of long grain rice
• 2 tsp mustard, medium hot
• 2 tsp ketchup
• some salt and pepper
• some paprika powder, sweet
• some chili flakes
• some garlic granules
• 2 eggs
• 2 tbsp breadcrumbs
• Oil or margarine
• 1 roll of (to taste) dough from the refrigerated section
• 1 bunch of spring onions
• sesame
• 2 egg yolks
• 2 tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the rice according to the package instructions. In a bowl, combine the raw minced meat with mustard, ketchup, pepper, salt, paprika, chili flakes, garlic flakes, eggs, and breadcrumbs. Fry the minced meat mixture with oil or margarine until the meat is cooked through. Then stir in the cooked rice and the finely chopped leek. Mix everything well, add the tomato juice, and bring to a boil briefly. I also add 2-3 teaspoons of sugar. Place the rolled-out puff pastry on a baking sheet and cut outwards about 4 cm from the center, laying the puff pastry crosswise in front of you. There should be about 4 cm of uncut meat in the middle. Now spread the minced meat generously in the center. Alternate the cut puff pastry strips over the minced meat, brush everything with egg yolk, and sprinkle with sesame seeds. Bake at 220°C (top/bottom heat) for about 20 minutes.