Summary

Ingredients

• 1 roll, stale
• 2 tablespoon parsley
• 1 onion (s)
• 20 g butter
• 250 g minced meat
• 2 egg (s)
• 100 g sauerkraut, rouhly chopped
• 80 g ham, cooked, cut into cubes
• 80 g cheese, rated (Emmentaler)
• 300 g puff pastry, frozen
• salt and pepper
• Paprika powder

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Instructions

1. Soak the stale roll in water for 5 minutes, then squeeze out excess water. Meanwhile, finely chop the parsley and onion. Heat the butter in a pan over medium heat and fry the chopped onion for 3 minutes until softened.
2. In a large bowl, combine the squeezed roll, fried onion, chopped parsley, minced meat, 1 egg, salt, pepper, and paprika powder. Mix well. Add the roughly chopped sauerkraut, ham cubes, and grated cheese, and mix until evenly combined.
3. Thaw the frozen puff pastry at room temperature for 15-20 minutes (or according to package instructions). Roll it out on a clean work surface into a thin sheet approximately 35 cm x 30 cm. Spread the meat mixture evenly over the pastry, leaving about 1 cm of space around the edges.
4. Roll up the pastry tightly along the longest side to form a log. Whisk the second egg and brush it evenly over the surface of the pastry roll.
5. Bake at 180°C (350°F) for 50-60 minutes until the pastry is golden brown and the filling is cooked through.