Minced Meat Roll in Puff Pastry with Kidney Beans and Corn
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry, frozen, 450 g
- 1 clove garlic
- 1 onion (s)
- 2 tomato (s)
- 1 can kidney beans, 400 g
- 1 can corn, 400 g
- 400 g minced meat, mixed
- 2 egg (s)
- salt and pepper
- 0.5 teaspoon ½ cayenne pepper
- 0.5 teaspoon ½ paprika powder, noble sweet
- 2 tablespoon chervil, freshly chopped
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry sheets. Peel and chop the garlic and onion. Wash and dry the tomatoes, remove the stalks and dice. Drain the beans and corn. Preheat the oven to 200 ° C (convection 180 ° C).
- Mix the vegetables with the minced meat, 1 egg, spices and chervil. Separate the second egg. Roll out rectangles from four sheets of puff pastry and coat the edges with egg white. Spread the mince mixture on top, fold up the dough and press the edges into place.
- Make decorations with the remaining puff pastry, brush the underside with the remaining egg white and decorate the pastry with it. Whisk the egg yolks and brush the rolls with it.
- Place the puff pastry on a baking sheet lined with baking paper and bake in the oven for about 40 minutes. Then cut into slices and serve with salad.
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