Preparation

Fry the onions in the oil until translucent, which takes some time.

At some point, fry the peppers and stir gently.

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Add the minced meat and fry and add the herbs, the fried onions and peppers, some salt and the (pressed) garlic.

Knead the mixture well, and TASTE! Add some salt or spiciness (cayenne pepper) if necessary.

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Preheat the oven to 220 degrees.

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For the crispy outer layer:

Take a (deep) plate, sprinkle the breadcrumbs and stock powder in it and mix together.

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Make 10 rolls from the minced meat, the length of the puff pastry sheets.

Place a piece of baking paper on the oven trays.

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Take a sheet of puff pastry and place a roll of minced meat on the "flower side" (not where the plastic was on).

Fold the puff pastry sheet closed (does not have to close completely).

Place both sides briefly in the breadcrumb mixture.

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Depending on your plan, need or required quantities; cut into 2 or 3 parts (or don't cut and get nice big sausage rolls!).

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Place on the baking tray and place in the oven.

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Set the alarm for 15 minutes, then take a look, it should be nice and brown/crispy.

For us it is usually ready between 20 and 25 minutes.

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Then let it cool for 10 minutes.....and then attack!

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KPK/14Jul18

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