Ingredients
Hint:
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
kochen@bettybossi.ch
Ketchup
Filling
Mince rolls
How it's done
Ketchup
Heat the oil in a pan. Add the onion, sauté for approx. 3 mins. Add the sugar and all the other ingredients up to and including the salt, mix, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 15 mins. until soft, puree, allow to cool slightly.
Filling
Heat the oil in a frying pan. Brown the meat for approx. 4 mins. per batch. Remove, place in a bowl. Sauté the onion and garlic and dates in the same pan for approx. 3 mins., season, add to the meat, leave to cool.
Mince rolls
Roll out one sheet of pastry, cut in half lengthwise, cut each strip of pastry into 4 equal pieces, brush with egg. Spread the filling lengthwise down the middle of each piece of pastry, fold in the sides, roll up from the long edge. Repeat these steps with the second sheet of pastry. Place the mince rolls seam-side down on a baking tray lined with baking paper, brush with the remainder of the egg, sprinkle with the cumin.
Bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly on a rack, serve with the ketchup.
| Tip: | Instead of lamb mince, use beef mince. |
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