Summary

Ingredients

• 1 packet puff pastry, frozen, 450 g
• 1 red pepper (s)
• 0.5 ½ celery
• 1 clove garlic
• 1 onion (s)
• 2 tablespoon olive oil
• 2 tomato (s)
• 250 g minced beef
• salt and pepper
• 1 tablespoon tomato paste
• 100 g herbal cream cheese
• 2 tablespoon paprika powder, noble sweet
• Fat, for the tin
• 1 egg yolk

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Instructions

1. Remove the puff pastry from the freezer to thaw at room temperature for roughly 30 minutes.
2. While the pastry thaws, prepare the vegetables: core and dice the red pepper, cut the celery into thin rings, peel and chop the onion and garlic, remove the roots from the tomatoes and dice them.
3. Heat the olive oil in a large pan over medium-high heat. Add the prepared vegetables and sauté for about 5 minutes, stirring occasionally.
4. Add the minced beef to the pan and stir-fry for 8–10 minutes, breaking it up with a spoon, until cooked through and no longer pink.
5. Mix in the tomato paste, salt, pepper, and paprika powder. Stir well to combine for about 1–2 minutes.
6. Remove from heat and let the filling cool for roughly 10–15 minutes.
7. While the filling cools, preheat the oven to 200°C / 392°F (fan/convection 180°C / 356°F).
8. Roll out the thawed puff pastry into a rectangle approximately 30 x 40 cm. Brush evenly with the herbal cream cheese.
9. Spread the cooled minced meat and vegetable filling evenly over the cream cheese layer.
10. Starting from the long side, tightly roll up the pastry to create a strudel. Place on a baking sheet greased with fat.
11. In a small bowl, whisk together the egg yolk with 1 tablespoon of water to make an egg wash.
12. Brush the egg wash evenly over the top of the strudel.
13. Bake for about 45 minutes until the pastry is golden brown. Remove from the oven, let cool for about 2–3 minutes, then cut into slices and serve.