Filled Puff Pastry

Defrost the puff pastry sheets according to package directions. Remove the skin from the onions and chop finely. Rinse the peppers, dry them and cut them into quarters. Remove the seeds and white dividers. Cut the pieces of pepper into narrow strips. Rinse the carrot, remove the skin and cut into fine cubes. Dip the tomatoes briefly in boiling water, take them out and remove the skin. Cut the tomatoes into small pieces. Drain the mushrooms in a sieve. Heat the oil in a large frying pan and sauté the onion cubes until translucent. Add the minced meat and stir-fry until crumbly. Add the prepared vegetables, season with paprika powder, pepper, salt and a little oregano. Cook on low heat for 5-10 minutes, then cool slightly. Preheat the oven to 200 °C.

Form 1-2 tbsp of minced meat mixture on each thawed puff pastry sheet.

Fold the puff pastry over the filling, pressing it well together at the sides. Brush the puff pastry with the beaten egg yolk. Wet a baking tray with cold water. Place the puff pastry slices on the tray and bake in a hot oven for about 20 min until golden brown.

In the meantime, boil the rest of the minced meat mixture with a quarter of a liter of water. Add the gravy, season with Madeira or sherry and tomato ketchup and mix in the whipped cream.

Fill the puff pastry pockets with the

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