Summary

Ingredients

• 400 g minced meat, mixed
• 1 roll, stale
• 1 small onion (s)
• 1 clove garlic
• 2 bell peppers, red and green
• 1 tablespoon butter
• 80 ml milk
• 1 bunch parsley
• 2 sprigs thyme
• 1 teaspoon mustard
• 1 egg (s)
• 1 egg yolk
• 2 tablespoon heavy cream
• salt and pepper
• 1 packet puff pastry, (roll from the cow counter)

Print Recipe Pin Recipe

Instructions

1. Peel and finely chop the onion and garlic. Wash and clean the peppers and cut into very small pieces.
2. Sauté the onion with 1 tablespoon butter, add the pieces of paprika and sweat with it, then add the garlic.
3. Cut the stale bun into thin slices. Bring the milk to the boil and pour over the bread rolls. Cover with a tightly fitting lid and let it steep.
4. Wash the parsley, shake dry and chop very finely. Strip the thyme from the twigs and also chop.
5. Preheat the oven to 200 ° C top / bottom heat (convection 180 ° C).
6. Squeeze out the rolls and mix well with the minced meat. Knead in the herbs, onions, bell pepper, mustard and egg. Season to taste with pepper and salt.
7. Spread the puff pastry (ready-made corrugated roll) with the meat paste and roll it up like a biscuit roll. Mix the egg yolk with the cream and coat the strudel with it. Place the strudel on a baking sheet lined with baking paper and bake in the oven for about 20 minutes. It should get a golden yellow color.
8. Cut open the strudel and serve. It also tastes very good warm or cold.
9. This goes very well with lamb`s lettuce or a mixed leaf salad.