Small vegetable mince strudel

Name: Small vegetable mince strudel
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 discs (à 75 g) frozen puff pastry; 1 medium onion; 1 Garlic clove; 1/4-1/2 chili pepper; 1/2 yellow pepper; 250 g Chinese cabbage; 200 g mixed mince; 1-2 TABLESPOONS oil, salt, pepper; 1 egg yolk, 2 tablespoons milk; 1/2 bunch Chives; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 discs (à 75 g) frozen puff pastry
1 medium onion
1 Garlic clove
1/4-1/2 chili pepper
1/2 yellow pepper
250 g Chinese cabbage
200 g mixed mince
1-2 TABLESPOONS oil, salt, pepper
1 egg yolk, 2 tablespoons milk
1/2 bunch Chives
baking paper

Directions

1
Defrost the puff pastry. Peel and chop onion and garlic. Wash, seed and chop the chilli. Clean and wash the vegetables. Dice peppers, cut cabbage into strips
2
Fry the mince in hot oil. Fry onion, garlic, chilli, paprika and cabbage for about 10 minutes. Season and let cool down
3
Roll out dough sheets on a little flour to squares (each approx. 20 x 20 cm). Spread the filling over them. Roll up the dough, close the ends like a candy
4
Place the strudel on a baking tray lined with baking paper. Whisk egg yolk and milk. Spread the strudel with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 20-25 minutes
5
Wash the chives if necessary and blanch briefly. Quench and tie 2 stalks around each end of the strudel. Serve with soy and tomato sauce