Summary

Ingredients

• 1 packet puff pastry, frozen or fresh from the cooling shelf, rectangular
• 1 onion (s), finely chopped
• 2 small bell peppers, red and green, finely diced
• 2 tablespoons oil
• 400 g round beef
• 1 egg (s)
• 2 teaspoons salt
• Black pepper
• 2 tablespoon tomato ketchup
• 150 g Emmentaler cheese, diced
• 1 egg yolk

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Instructions

1. Preheat the oven to 220 degrees top / bottom heat.
2. Roll out the defrosted puff pastry into a rectangle of approx. 30 x 40 cm.
3. Finely chop the onion, wash, clean and finely dice the peppers and sauté both in 2 tablespoons of oil for 10 minutes.
4. Mix the minced meat with the egg, salt, pepper and tomato ketchup. Mix the steamed vegetables into the minced meat and spread the meat dough evenly on the puff pastry. Scatter the Emmentaler cheese (not too coarsely diced) over it and roll up the puff pastry.
5. Brush the strudel with egg yolk and press the edges together firmly. Place on a baking sheet lined with baking paper and slide into the preheated oven.
6. Bake the strudel for 10 minutes at 220 degrees, then switch down to 175 degrees and bake for another 25 minutes.
7. A salad tastes good with it.