Puff Pastry Mince Baking Sheet
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 roll (s) puff pastry à 275 g, fresher
- 1 kg minced meat
- 1 large onion (s)
- 2 cloves garlic)
- oregano
- marjoram
- Paprika powder
- basil
- 0.25 tube ¼ tomato paste
- 400 g peas, frozen
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 egg (s)
- 1 tablespoon cream, sour cream or crème fraîche
- 1 packet Emmentaler, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First fry the minced meat (take fresh from the butcher, I hate this minced worm from the discounter) until it is nice and crumbly brown and crispy. Then add the chopped onion and fry, a short time later the chopped garlic cloves. Now season everything with salt, pepper, paprika powder and dried herbs. Put aside.
- Bring the frozen peas to the boil in boiling water for approx. 3 minutes. Drain in the sieve and set aside. Cut the bell pepper into small cubes.
- Place 2 rolls of puff pastry on a deep, ungreased baking sheet so that the dough still forms a border on 2 sides. The doughs lie a few cm on top of each other. Now spread the tomato paste completely onto the dough base with the back of a tablespoon. Spread the minced meat over it, then spread the peas and peppers evenly over the top. Season a little with salt, pepper and oregano. Mix the egg with 1 tablespoon of cream etc. and use the tablespoon to spread roughly over the mixture. Finally sprinkle the grated cheese on top.
- Place the remaining 2 puff pastry rolls over the mixture and press down gently on the sides. Since these are larger than the area to be covered, you can thread off / cut off approx. 1/3 of a roll beforehand and use this for decoration (see pictures, e.g. stripes or whatever you want). Finally, use the brush to spread the egg yolk on the puff pastry for a nice color. Bake in a preheated oven (approx. 160 degrees) with convection for approx. 35 - 45 minutes until it has a nice golden brown color.
- With fresh salad - mmhh
- It really tastes so delicious and is great to prepare for guests, etc. It also tastes perfect the next day, cold or briefly warmed up in a preheated oven.
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