- 350 GRAM FLOUR
- 1 TSP YEAST
- 1 TSP SALT
- 2 TSP OLIVE OIL
- 1 TOMATO, cubed
- 1 ONION, chopped
- 1 TSP OREGANO
- 2 CLOVES GARLIC, chopped
- 1 RED PEPPER, chopped
- 250 GRAM MINCED LAMB
- 4 TBSP TOMATO PUREE
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Mix
the flour with the yeast, the salt, the olive oil and 2/3 cup of water
and knead for 5 minutes; allow the dough to rise two hours and divide
it into two portions. Roll these out to flat breads. Distribute first
the tomato puree on top of the breads and then the remaining of the
ingredients. Bake the breads 12 minutes in the oven at 225 degrees Celsius.
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Fry
the steaks quickly on high heat in the butter until brown on all sides.
Roll out the puff pastry and cut 4 rectangles big enough to wrap each
steak. Spread some paté over each steak, sprinkle salt and pepper to
taste and wrap it in puff pastry. Close the ends with some egg and brush
the top with egg. Bake the beef 20 minutes at 200 degrees Celsius.
Try
also pork fillet in
puff pastry.
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