Oriental minced puff pastry plait

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Heat the oil in a pan. Fry the minced meat in it until crumbly. Fry onion and garlic briefly. Season with salt, pepper, cinnamon and cumin. Add tomato puree and sauté briefly. Add 100 ml water, simmer until the water has evaporated. Remove from heat and season to taste. Let cool down

2. 2

   Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Roast the almonds in a pan without fat while stirring until golden brown, let them cool down. Place the slices of pastry on top of each other again. Roll out to a rectangle (approx. 32 x 40 cm) on a floured work surface. Sprinkle breadcrumbs lengthwise onto the middle of the dough sheet. Mix 3 eggs, raisins and almonds into the mince. Spread the minced meat mixture on the breadcrumbs, form into an oblong roast, press a little

3. 3

   Whisk 1 egg. Spread the remaining dough next to the chopped mass. Cut the dough in a distance of 1,5-2 cm. Lay the resulting strips of dough alternately diagonally over the chopping mass. Put the chopped pigtail on a baking tray lined with baking paper and brush with the remaining egg. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes until golden brown

4. 4

   Wash, clean and roughly grate the cucumber. Squeeze the grated cucumber with your hands and mix with yoghurt. Mint wash, dab dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Stir mint into the yoghurt, season with salt and pepper. Take the meatloaf out of the oven and let it cool down briefly. Serve with the yoghurt sauce. Garnish with set aside mint

5. 5

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
350 kcal

CARBS
15 g

FATS
23 g

PROTEINS
18 g