Summary

Ingredients

• 1 packet puff pastry, frozen
• 2 tablespoons oil
• 600 g minced beef
• 2 medium onion (s)
• 2 chilli pepper (s)
• Ginger - root, fresh, 3 cm
• 40 g pine nuts
• 30 g raisins
• 1 bunch coriander greens
• 3 tablespoon sour cream
• 0.25 teaspoon ¼ clove (s), ground
• 1 teaspoon cinnamon
• 3 cloves garlic
• salt and pepper
• Tabasco

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Instructions

1. Remove the puff pastry sheets from freezer to defrost at room temperature for about 30 minutes, then place side by side and roll into one large sheet.
2. Heat 2 tablespoons oil in a large pan over medium-high heat, add minced beef, and cook for 5-7 minutes, breaking it up with a spoon until crumbly and browned.
3. Dice the onions into small cubes, deseed and slice the chili peppers into strips, and peel and slice the ginger into fine strips.
4. Add the onions, chili peppers, and ginger to the pan and cook on medium-low heat for about 10 minutes, stirring occasionally, until the onions are soft.
5. In a separate small pan, toast the pine nuts and raisins over medium heat for 3-5 minutes without adding any fat.
6. Press or mince the garlic cloves and add to the beef mixture along with the toasted pine nuts and raisins.
7. Stir in the sour cream until well combined and smooth, then season with ground cloves, cinnamon, salt, pepper, and Tabasco to taste.
8. Remove from heat and let the filling cool completely, about 15-20 minutes.
9. Finely chop the coriander and fold it into the cooled filling.
10. Spread the cooled filling over the puff pastry sheet and roll it up tightly, then place seam-side down on a baking tray.
11. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes until the pastry is golden brown.
12. Remove from the oven, let cool for 2-3 minutes, slice, and serve with Worcestershire sauce and fresh salad.