Chopped rolls with yoghurt dip and tomato salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Defrost the peas in a bowl. Peel the shallots and cut them into slices, except for 2. Dice the pickled tomatoes. Heat 1 tablespoon of oil in a frying pan, add minced meat and fry vigorously for about 10 minutes, turning. After 5 minutes add peas, shallots, diced tomatoes and peanuts and season with salt and pepper. Wash parsley, dab dry, put something aside for garnishing, pluck the remaining leaves from the stalks and chop.

2. 2

   Mix everything but a teaspoon into the filling. Unfold the dough on the worktable and divide into 4 pieces. Divide the filling between the pastry sheets and roll up into rolls of approx. 20 cm each. Brush the rolls with 1 tablespoon of oil. Place on a greased baking tray and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes until crispy. In the meantime wash, clean and slice the tomatoes. Cut the remaining shallots into fine cubes. Season vinegar with salt, pepper and sugar, fold in 2 tablespoons of oil and add diced shallots. Pour tomatoes into the marinade. Wash the mint, dab dry and pluck the leaves from the stalks. Peel garlic and press it through a garlic press. Puree yoghurt, mint and garlic with a hand blender, season with salt, pepper and sugar.

3. 3

   Season vinegar with salt, pepper and sugar, fold in 2 tablespoons of oil and add diced shallots. Pour tomatoes into the marinade. Wash the mint, dab dry and pluck the leaves from the stalks. Peel garlic and press it through a garlic press. Puree yoghurt, mint and garlic with a hand blender, season with salt, pepper and sugar. Cut the finished rolls in half. Arrange tomato salad and minced rolls on plates. Add the dip in a bowl and garnish with parsley

Nutrition Facts

KCAL
730 kcal

CARBS
50 g

FATS
41 g

PROTEINS
40 g