Summary

Ingredients

• 300 g puff pastry, frozen
• 1 onion (s)
• 200 g bell pepper (s), reen
• 3 tablespoon oil
• 400 g minced beef
• 2 tablespoon tomato ketchup
• salt and pepper
• 125 g cheese (Chester or Chester processed cheese)
• 1 egg (s), including the yolk

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Instructions

1. Thaw the puff pastry according to the instructions. Roll out into a rectangle about 40-45 cm. Finely chop the onion. Remove seeds and septum from peppers, chop finely and stew in hot oil for 10 minutes. Season the minced meat with ketchup, salt and pepper. Add the onion and cooled pepper pieces, carefully work the mixture through and brush the dough with it. Finely dice cheese and sprinkle on top, leaving the edges free. Roll up from the narrow side, press the ends down well. Brush the roll with whisked egg yolk, bake in the preheated oven for 10 minutes at 220 degrees, then switch back to 175 degrees and bake for another 25 minutes. Let the strudel stand for 5 minutes, then cut into slices and serve hot.