Minced couscous roll with mint yoghurt

Name: Minced couscous roll with mint yoghurt
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 300 g leaf spinach; 2 Onions; 2 TABLESPOONS Butter; 7-10 Tbsp salt, chili flakes; 250 g Carrots; 2 Garlic cloves; 1 package (270 g) fresh puff pastry (42 x 24 cm; refrigerated shelf); 100 g Couscous (instant); 1 Egg; 300 g minced lamb or beef; 6-7 Stem(s) Mint; 400 g Greek yoghurt (10 % fat); 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

300 g leaf spinach
2 Onions
2 TABLESPOONS Butter
7-10 Tbsp salt, chili flakes
250 g Carrots
2 Garlic cloves
1 package (270 g) fresh puff pastry (42 x 24 cm; refrigerated shelf)
100 g Couscous (instant)
1 Egg
300 g minced lamb or beef
6-7 Stem(s) Mint
400 g Greek yoghurt (10 % fat)
7-10 Tbsp Aluminium foil

Directions

1
Sort the spinach, wash and drain. Peel and finely chop the onions. Heat 1 tablespoon butter in a pot and fry half of the onion cubes in it until translucent. Add the spinach and let it collapse for 3-4 minutes while turning.
2
Season with salt and press out well in a sieve.
3
Peel, wash and roughly grate the carrots. Peel garlic and chop finely. Heat 1 tablespoon butter. Fry the rest of the onions for about 3 minutes. Add garlic and carrots and fry for another 3-4 minutes.
4
Leave to cool for about 15 minutes.
5
Let the puff pastry rest at room temperature for about 10 minutes. Boil 200 ml water with 1⁄2 TL salt in a pot. Stir in couscous, remove from heat and let it swell in the closed pot for about 5 minutes.
6
Then loosen up with a fork. Let it cool down briefly.
7
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Separate the egg. Knead minced meat, egg white, carrot mix and couscous. Season with 1⁄2 TL salt and 1 Msp. chili flakes. Unroll puff pastry together with baking paper.
8
Spread the spinach first, then the chopped mixture on the puff pastry sheet, leaving a small rim all around. Place the short sides over the filling and roll up into a firm roll from the long side using the baking paper.
9
Place baking paper on a baking tray, place roll on the tray. Whisk the egg yolk and 2 tbsp. water. Coat the roll with it. Bake in a hot oven for about 30 minutes. If necessary, cover with aluminium foil after about 20 minutes.
10
Wash mint, shake dry, pluck off leaves and chop finely. Mix yoghurt and mint. Season to taste with salt. Cut open the chopped roll and serve with yoghurt. Serve with salad.