Lahmacun
Turkish pizza

Beef Wellington

• 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

• 4 STEAKS OF BEEF TENDERLOIN
• 400 GRAM PUFF PASTRY
• 150 GRAM LIVER PATÉ
• 1 EGG, beaten
• 25 GRAM BUTTER

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.

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 patéover 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.