Summary

Ingredients

• 1 ½ kg minced meat, mixed
• 4 packs puff pastry from the cooling shelf (roll)
• 2 packs feta cheese, diced
• 2 large onions, diced
• 1 glass pepper (s), roasted, pickled, diced
• 2 packs brunch paprika peppers
• salt and pepper
• 1 egg yolk
• some oil

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Instructions

1. Heat oil in a large pan over medium heat. Add the diced onions and sweat for 5 minutes until softened. Increase heat to medium-high, add the minced meat, and fry for 8-10 minutes, stirring frequently, until fully cooked. Season with salt and pepper. Drain off excess fat and set aside to cool for 5 minutes.
2. Roll out one puff pastry sheet slightly larger. Spread roughly half a cup of the brunch paprika peppers on the pastry. Top with 1/4 of the cooled minced meat, 1/4 of the roasted pickled peppers, and 1/4 of the diced feta cheese. Roll up tightly and pinch the ends closed. Repeat with the remaining 3 puff pastry sheets.
3. Preheat oven to 200°C (392°F). Place the rolls on a baking tray lined with baking paper. Brush generously with egg yolk. Bake on the middle rack for about 30 minutes until golden brown.