for 4 person

Spice mix

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

Filling

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

Dip

250 g	half-fat quark
100 g	feta, crumbled
¼ bunch	coriander, finely chopped

How it's done

Spice mix

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

Filling

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.

Dip

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

Show complete recipe