Summary

Ingredients

• 400 g minced meat
• 2 onions)
• 2 tablespoon tomato paste
• 2 tablespoon mustard
• 2 leeks
• 2 bell pepper (s)
• 1 packet cream cheese
• 2 sheets puff pastry, (TK)
• 1 egg (s)

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Instructions

1. Heat oil or butter in a large pan over medium-high heat. Fry minced meat and onions together for about 5 minutes until the meat is browned.
2. Season with salt, pepper, and paprika. Add diced leeks and bell peppers, fry for 3 minutes until softened.
3. Stir in tomato paste, mustard, and roughly 100 ml water. Mix well and simmer for 2-3 minutes.
4. Remove from heat and let cool to room temperature, then refrigerate until completely cold (at least 30 minutes).
5. Line a baking tray with parchment paper and place a sheet of puff pastry on top.
6. Spread the cold meat mixture onto the puff pastry, leaving a 3-4 cm border around all edges. Crumble cream cheese flakes over the filling.
7. Refrigerate for 15-20 minutes to ensure the puff pastry stays firm and cold.
8. Beat the egg in a small bowl. Brush the puff pastry border with beaten egg.
9. Roll up the puff pastry into a log (or fold the edges to enclose the filling), then brush the entire outside surface with beaten egg.
10. Bake at 180°C (350°F) for 45 minutes until the puff pastry is golden brown and crispy throughout.