Summary

Ingredients

• 1 roll (s) puff pastry from the refrigerated shelf
• 1 medium onion (s)
• 0.5 clove ½ garlic
• 350 g round beef
• 2 tablespoon tomato paste
• 1 tablespoon olive oil
• 0.25 liter ¼ beef broth
• 8 broccoli florets
• 6 cherry tomato (s)
• 50 ml cream
• salt and pepper
• nutmeg
• oregano
• 1 egg yolk for brushing
• 2 slices cheddar cheese

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Instructions

1. Cut the broccoli into florets and cook in salted water for 5 - 10 minutes, depending on the firmness you want.
2. Then pour into a sieve and set aside.
3. Fry the diced onions in a pan with oil and add the minced meat. As soon as it is seared, add the tomato paste and fry briefly. Then add the chopped garlic and deglaze with the broth. Season to taste with the spices and let the sauce boil down a little. Finally stir in a dash of cream.
4. Mix the broccoli and cherry tomatoes into the sauce and let cool down a little.
5. Roll out the puff pastry and spread the mixture on top, spread the cheese on top if you like and shape into a roll. Brush the roll with whisked egg yolk.
6. Preheat the oven to 200 ° C top and bottom heat and bake for 15 - 25 minutes until golden brown.