John Myers
Puff Pastry with Minced Meat and Paprika
The perfect puff pastry with minced meat and paprika recipe with a picture and simple step-by-step instructions.
- 1 Puff pastry roll
- 300 g Ground beef
- 2 Onions
- 2 Garlic cloves
- 1 Red peppers
- 1 Yellow peppers
- 1 tbsp Tomato paste
- 1 cups Sour cream
- 1 tbsp Sugar
- Salt
- Pepper
- Sweet paprika
- Smoked paprika
- Chilli flakes
- Dice the onions, finely chop the garlic and peel the peppers and cut into 1x1cm cubes.
- Preheat the oven to 180 ° C top and bottom heat.
- Sear the mince, add the onions and garlic and fry with them. Season with salt, pepper and paprika.
- Add the peppers and fry briefly.
- Add the tomato paste, sweat and then add the sour cream and heat.
- Season to taste with sugar and chilli and let everything steep for a moment.
- Roll out the puff pastry on a baking sheet, spread the mince mixture on top, leave the edge free and bake for 25-30 minutes until the puff pastry is golden brown and crispy on the outside.
- You can also take frozen puff pastry in rectangles and let it thaw and possibly roll it out a little. This variant can be portioned out better for several people, but for both of us a sheet with a roll is exactly enough.
- Or you can make the pieces smaller and serve it as a starter.
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