Minced Beef in Puff Pastry

Total time: 1hr 15m
Preparation Time: 40m

For 8 servings

Nutritional Information

Contains 670 Kcal, 25g Protein, 39g Carbohydrates, 45g Fat


  • 1 garlic cloves, pressed
  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 1 red pepper, cut into small cubes
  • 200 g aubergines, cut into small cubes
  • 400 g ground beef and pork
  • 160 g veal sausage meat
  • 2 tbsp. marjoram, finely chopped
  • 2 tbsp. cream
  • 1 eggs, whisked, half of it set aside
  • 1 tsp. mild mustard
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 Betti Bossi family cake dough, rolled into a rectangle
  • 3 tbsp. sesame seeds

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  • Heat the oil in a frying pan. Sauté the onions and garlic. Add the peppers and aubergine and continue to sauté for approx. 5 mins., salt, allow to cool completely in the bowl. Add the mince and remaining ingredients including paprika, knead well by hand until the mixture is no longer sticky. Place one section of dough on an oven tray lined with baking paper. Spread the filling evenly over the dough and level it off, leaving an approx. 2 1/2 cm edge all around. Coat the edge with a little water. Place the second piece of dough exactly on top. Press down along the side edges. Coat the pastry with the remaining egg. Press all around the edges with a fork. Prick the surface several times and garnish with sesame. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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