Puff Pastry Roll with Moroccan Style Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 package puff pastry, (6 slices)
- 2 onions)
- 2 cloves garlic
- 300 g minced meat, from the lamb
- 4 large carrots, grated
- 100 g almond (s), sliced
- 100 g raisins, (or dried dates)
- 3 tablespoon sour cream
- 2 egg (s)
- Salt and pepper
- cumin
- cinnamon
- Sambal Oelek, chilli flakes or similar
Print Recipe
Pin Recipe Instructions
- This recipe is the European version of a dish that I was able to enjoy in Morocco. There a kind of yufka dough was used and the roll was apparently deep-fried / fried in fat. The seasoning was also much more intense if you like, you are welcome to vary and modify!
- Soak the raisins in hot water and set aside. Defrost puff pastry sheets.
- Finely dice the onions and fry them with the mince in a pan until the meat is crumbly. Finely chop the garlic and sweat briefly with it. Add the pressed raisins, almonds, carrots and sour cream and season with the spices to taste. Then fold 1 egg into the mixture.
- Roll out the dough sheets into a large sheet and pile the filling in the middle. Brush the edges of the dough with beaten egg and shape the dough into a firm roll.
- Place the roll with the seam down on a baking sheet (with parchment paper) and brush all over with the remaining egg.
- Pierce a few air holes with a fork and place in the oven at 200 C (O / U heat) for 30-35 minutes.
- This goes well with salad, for example, made of mixed leaf salads with yogurt dressing and a few pomegranate seeds as a topping.
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