Tomato minced beef in puff pastry

Name: Tomato minced beef in puff pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 package (300 g) frozen puff pastry; 200 g Tomatoes; 1 Onion; 1 collar Thyme; 600 g mixed minced meat; 2 Eggs; 1 TEASPOON Tomato paste; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TEASPOON Whipped cream (or condensed milk); 150 g red onions; 4 (approx. 600 g) Courgette; 20 g Butter or margarine; 150 ml Vegetable broth (instant); 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 package (300 g) frozen puff pastry
200 g Tomatoes
1 Onion
1 collar Thyme
600 g mixed minced meat
2 Eggs
1 TEASPOON Tomato paste
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TEASPOON Whipped cream (or condensed milk)
150 g red onions
4 (approx. 600 g) Courgette
20 g Butter or margarine
150 ml Vegetable broth (instant)
1/2 bunch Parsley

Directions

1
Soak rolls in cold water. Separate puff pastry sheets and let them thaw. Wash, clean, halve and seed the tomatoes. Roughly dice the tomatoes. Peel onion and cut into fine cubes.
2
Wash the thyme, dab dry, remove leaves from the stalks and chop. Squeeze out the bread rolls and knead with minced meat, onions, thyme, 1 egg, tomato paste, mustard, salt and pepper. Mix in the tomatoes.
3
Form an oblong meatloaf. Moisten 3 puff pastry sheets, place them on top of each other and roll out thinly on a floured work surface. Wrap the meatloaf in the puff pastry and place on a moistened baking tray.
4
Roll out the rest of the puff pastry and cut out flowers of different sizes as desired. Separate the rest of the egg, brush the flowers with egg white and stick them on the meatloaf. Place the remaining blossoms next to the roast on a baking tray and bake for about 10 minutes.
5
Mix egg yolk and cream and spread the puff pastry with it. Bake in a preheated oven (electric: 200 °C / gas: level 3) for 40-50 minutes. Cover at the end of the baking time if necessary. Peel red onions and cut them into thick slices.
6
Clean and wash the zucchini and cut them into pencils. Heat the fat in a pot and fry the onions in it until transparent. Add the zucchini, sauté and pour on the stock. Season with salt and pepper and steam covered for 8-10 minutes.
7
Wash parsley, dab dry and chop. Mix into the finished vegetables and arrange on a plate with the meatloaf. Serve garnished with remaining puff pastry flowers.