Puff pastry roll

Name: Puff pastry roll
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 packs (à 300 g) Pan-fried vegetables Chinese; 150 g Sheep's cheese; 1 package (32 cm Ø) Back`n Roll Puff pastry; 1 Egg Yolk; 1 Onion; 1-2 TABLESPOONS Oil; 1-2 TABLESPOONS Flour; 1 can(s) (425 ml) peeled tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 packs (à 300 g) Pan-fried vegetables Chinese
150 g Sheep's cheese
1 package (32 cm Ø) Back`n Roll Puff pastry
1 Egg Yolk
1 Onion
1-2 TABLESPOONS Oil
1-2 TABLESPOONS Flour
1 can(s) (425 ml) peeled tomatoes
7-10 Tbsp Salt
7-10 Tbsp Tabasco

Directions

1
Place the vegetables in a pan without defrosting them. Fry over high heat for about 10 minutes. Stir several times. Coarsely crumble the feta cheese. Roll out the dough. Spread vegetables and cheese on top. Roll up with the help of the enclosed baking paper, press the seam.
2
Spread the puff pastry with whisked egg yolk. Place the roll of dough with baking paper on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Dice onion and fry in hot oil.
3
Sweat flour in it. Add tomatoes, bring to the boil and simmer for 5-10 minutes. Puree the sauce. Season with salt and tabasco. Serve with the strudel.