Summary

Ingredients

• 1 bell pepper (s)
• 2 medium onion (s)
• 1 can corn kernels
• 2 carrot (s)
• 4 cloves garlic
• 500 g minced meat, mixed
• 1 packet puff pastry from the refrigerated shelf (2 rolls)
• 3 egg (s)
• salt and pepper
• Paprika powder
• chili
• cumin
• Tomato paste
• oil for frying

Print Recipe Pin Recipe

Instructions

1. Chop the onions, bell peppers, and garlic into small pieces. Grate the carrots. Heat oil in a pan over medium heat and add the chopped vegetables. Cook for 5 minutes until softened. Add the minced meat and cook for 8-10 minutes, stirring occasionally, until cooked through. Stir in tomato paste, paprika powder, chili, and cumin to taste. Season with salt and pepper.
2. Stir in the corn kernels and remove from heat. Let the mixture cool to room temperature (about 20-30 minutes). Once cooled, stir in the eggs.
3. Divide the filling in half. Place the puff pastry sheets on a work surface. Spread half the filling down the middle of each pastry sheet in a line. Roll each pastry up into a log shape, sealing the overlap with water. Seal the ends with water as well.
4. Place the pastry logs on a baking tray. Bake at 220°C (425°F) for 30 minutes until golden brown.