Bolognese-Copenhagen

Name: Bolognese-Copenhagen
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 pack of (450 g; 10 slices) frozen puff pastry; 1 Garlic clove; 3 Spring onions; 150 g cherry tomatoes; 500 g mixed mince; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS dried oregano; 1 TABLESPOON Tomato paste; 200 g strained tomatoes; 150 g grated gouda; 1 Egg Yolk; 2 TABLESPOONS Milk; 7-10 Tbsp Oregano; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 pack of (450 g; 10 slices) frozen puff pastry
1 Garlic clove
3 Spring onions
150 g cherry tomatoes
500 g mixed mince
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS dried oregano
1 TABLESPOON Tomato paste
200 g strained tomatoes
150 g grated gouda
1 Egg Yolk
2 TABLESPOONS Milk
7-10 Tbsp Oregano
baking paper

Directions

1
Place the slices of dough next to each other and allow to thaw. Peel garlic and chop finely. Clean and wash spring onions and cut into fine rings. Wash and halve the tomatoes.
2
Fry the minced meat in hot oil until crumbly. Season with salt, pepper and oregano. Fry garlic and spring onions briefly. Stir in tomato paste and strained tomatoes, bring to the boil and simmer for about 3 minutes.
3
Fold in cherry tomatoes. Let the mixture cool down.
4
Spread the slices of dough on two baking trays lined with baking paper. Put Bolognese in the middle of the pastry slices and sprinkle with cheese. Fold the pastry corners towards the middle. Whisk the egg yolk and milk and brush the edges of the dough with it.
5
Bake the Copenhagen in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes. Take out. Sprinkle with oregano and serve immediately.