Spread out the slices of dough and allow to thaw. Rinse and drain the vegetables. Peel and chop onion. Dice Feta finely
Fry the ground pork in hot oil until finely crumbly. Brown the onion. Stir in tomato paste and sweat briefly. Season to taste. Stir in vegetables, 100 g sour cream and feta. Let cool off
Spread the mead mixture diagonally over the centre of the slabs. Wrap the dough over the filling to form a bag or packet and press the seams lightly together. At
Place 2 trays lined with baking paper. Brush with whisked egg yolk. Sprinkle Gouda over it, except for 2 tablespoons
Add onions and bacon, fry briefly, season everything with salt and pepper. Set aside about 1/4 of the fried potatoes for garnishing.