Ground Beef and Pepper Rolls

Ingredients

• 450 g puff pastry (frozen) (6 sheets)
• 1 red bell pepper
• 2 Celery stalks
• 0.5 bunch spring onions
• 2 tbsp chopped parsley
• 2 tbsp clarified butter
• 200 g Ground beef
• Salt
• black pepper (freshly ground)
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 1.

   Let the puff pastry thaw on a flat surface. Wash, trim and halve the bell pepper, remove seeds and white membranes, then dice finely. Wash, trim and dice the celery. Wash, trim and slice the spring onions into rings.

2. 2.

   Heat the clarified butter in a pan. Cook the ground beef with the chopped vegetables for 4 minutes while stirring, mix in parsley, season with salt and pepper, and let cool.

3. 3.

   Lay two sheets of puff pastry on top of each other and cut them into rectangles about 20 × 30 cm. Spread the filling over the pastry, leaving a border of about 1.5 cm all around.

4. 4.

   Fold the edges of the dough along the short sides and roll the dough lengthwise.

5. 5.

   Place the rolls on a baking sheet lined with parchment paper. Whisk together the egg yolk and milk and brush the rolls with this mixture. Bake in a preheated oven at 220 °C (middle rack) for about 25‑30 minutes until golden brown. Remove, let cool slightly and cut into pieces about 5 cm long.