Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf
• 250 g butternut squash (s), weihed net
• 250 g turkey schnitzel
• 200 g cream cheese
• 1 clove garlic
• 0.5 ½ bunch parsley
• 200 ml vegetable stock
• 1 medium onion (s)
• curry
• salt and pepper

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Instructions

1. Cut the pumpkin, onion and meat into cubes of the same size and fry them in a Teflon pan without fat, season well with salt, pepper and curry. Then pour in the vegetable stock and let everything simmer until the stock has evaporated. Let cool down.
2. In the meantime, season the cream cheese with the pressed garlic clove, pepper, salt and a lot of curry. Chop the parsley and add it too.
3. Now roll up the puff pastry, spread the cream cheese on it, put the pumpkin mixture on top and roll it up from the long side. Seal the ends well and place on a prepared tray.
4. Bake in the preheated oven at 200 ° C top / bottom heat for about 30 minutes.
5. A colorful salad goes well with it and a quick lunch is ready.