Puff pastry-Copenhagener with minced bolognese

Name: Puff pastry-Copenhagener with minced bolognese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 1 Garlic clove; 1 collar Spring onions; 150 g cherry tomatoes; 1 TABLESPOON Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 1 TABLESPOON Tomato paste; 200 g strained tomatoes; 80 g grated gratin cheese; 1 Egg Yolk; 2 TABLESPOONS Milk; 7-10 Tbsp Oregano; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
1 Garlic clove
1 collar Spring onions
150 g cherry tomatoes
1 TABLESPOON Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
1 TABLESPOON Tomato paste
200 g strained tomatoes
80 g grated gratin cheese
1 Egg Yolk
2 TABLESPOONS Milk
7-10 Tbsp Oregano
baking paper

Directions

1
Place the puff pastry slices 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
Heat the oil in a pan. Fry the minced meat in it until crumbly, season with salt, pepper and oregano. Fold in garlic and spring onions. Stir in tomato paste and strained tomatoes, bring to the boil. Fold in the tomatoes, let it cool down a bit.
3
Spread the minced bolognese on the middle of the puff pastry slices, sprinkle with cheese. Fold the puff pastry corners over to the middle. Mix egg yolk and milk and spread the Copenhageners with it from the outside all around.
4
Line a baking tray with baking paper and place the Copenhageners on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove, sprinkle with oregano and serve immediately.