Thaw the puff pastry slices and glue 2 x 3 together. Grease a baking dish and put the batter on top. Preheat the oven to 200 ° C. Roughly chop the chard leaves, sauté with a little water in a covered pan. Take out and cool with cold water and then chop into small pieces. Chop the onion and clove of garlic and fry in the pan with the minced meat. Add the chard. Season to taste with salt, pepper and paprika powder. Stir in the creme fraiche and tomato paste. Put the filling on the dough, sprinkle with grated cheese and fold the dough. Bake in the oven for 30 minutes.
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