Turkey roulades with tomato and feta filling

Ingredients for 4 servings:

• 4 large turkey cutlets
• 2 m.-large gherkins
• 1 m.-sized onion(s)
• 200 g feta cheese
• 4 tomatoes (vine tomatoes)
• 150 g cream cheese
• some tomato paste
• n. B. water
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• 1 clove(s) garlic
• n. B. herbs, Italian
• Fat or oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Dice the gherkins, onion, tomatoes, and feta cheese. Sauté half of the onions in a pan until translucent, then add half of the tomatoes and sauté for about 2 minutes. Transfer the tomato and onion mixture to a small bowl and let cool slightly. Add the gherkins and feta cheese and season with salt and pepper. Season the turkey cutlets with salt, pepper, and paprika and spread cream cheese on one side. Spread the tomato and feta mixture on top and roll the cutlets into roulades. Secure with toothpicks or roulade pins. Heat a pan and brown the roulades on all sides. Remove from the pan and let the remaining onion become translucent. Add the tomato paste and the remaining tomatoes. If you have any stuffing left over, you can of course add it too. Pour in water and season with salt, pepper, and herbs. Crush the garlic clove with a fork or cut it into pieces with a knife and add it to the sauce. Return the roulades to the pan and simmer with the lid closed for about 30 minutes, depending on their size. We serve them with rice.