Vegetables with Sausages Under Puff Pastry

Ingredients

• 2 red bell peppers
• 400 g small boiled potatoes
• 2 Zucchini
• 2 onions
• 2 Garlic cloves
• 8 Vienna sausages
• 400 g canned kidney beans
• 2 tbsp Vegetable oil
• 2 tbsp sweet paprika powder
• 250 ml meat broth
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 250 g puff pastry
• 1 egg yolk

Instructions

1. 1.

   Wash the bell peppers, halve them, trim and cut into pieces. Peel the potatoes if desired and cut into pieces. Wash the zucchini, trim, halve lengthwise and slice. Peel the onions and garlic; roughly dice the onions and finely chop the garlic. Slice the sausages. Drain the kidney beans.

2. 2.

   Preheat the oven to 200°C fan.

3. 3.

   Sauté all vegetables in a hot pan with oil for 2-3 minutes. Briefly fry the sausage slices, stir in paprika powder, and deglaze with broth. Mix in drained beans, season with lemon juice, salt, and pepper. Transfer to a baking dish.

4. 4.

   Spread the pastry over the dish, trim slightly larger than the dish if needed, press edges firmly. Prick several times with a fork and brush with beaten egg yolk. Cut small pastry pieces from scraps to decorate the top and also brush them. Bake in the oven for about 25 minutes until golden brown.