Mince puff pastry rolls

Mince puff pastry rolls

Total: 1 hr | Active: 30 Min.
Nutritional value / people: 750 kcal
, Fat: 48 g
, Carbohydrate: 39 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Spice mix

1 tsp hot paprika
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
¼ tsp ground cumin
¼ tsp ground cardamom


1 tbsp oil
2 onions, finely chopped
250 g sweet potatoes, coarsely grated
450 g minced meat (beef and pork)
¾ bunch coriander, finely chopped

Puff pastry rolls

1 puff pastry dough, rolled into a rectangle
1 egg, beaten


250 g half-fat quark
100 g feta, crumbled
¼ bunch coriander, finely chopped
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How it's done

Spice mix

Mix the paprika with all the other ingredients up to and including the cardamom.


Heat the oil in a frying pan. Sauté the onions for approx. 5 mins., add the sweet potatoes and cook for approx. 5 mins., leave to cool. Mix in the mince, coriander and spice mix.

Puff pastry rolls

Cut the puff pastry crosswise into 3 pieces, spread one third of the filling lengthwise down the middle of each piece of pastry, leaving a border of approx. 3 cm all around. Brush the edges with a little egg, fold loosely over the meat and press down firmly with a fork. Place the pastry rolls seam-side down on a baking tray lined with baking paper, brush with the remainder of the egg.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 220°C.


Combine the quark, feta and coriander, serve with the mince rolls.

Good to know
Serve with: Baby lettuce.

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