Mixed minced meat wrapped in puff pastry. The filling in this recipe consists of minced meat, spices and a pack of vegetable mix, but you can use your vegetable mix and season to taste.
This dish can be made on an oven sheet and put in the refrigerator until it is time to cook it. Make sure the filling is firm and completely cooled before placing it on the puff pastry.
In the salad you can use a mixture of iceberg lettuce, napa cabbage or other types of lettuce, cucumber, tomatoes and peppers. Use either a dressing of oil and vinegar, or sour cream with chopped herbs.
5 sheets of shop-bought puff pastry
1 large onion
2 tablespoons butter or margarine
500 g [1 lb] minced meat
1 dl [0,2 pt] water
3 tablespoons tomato ketchup
1 1/2 teaspoon of basil or oregano
1 teaspoon salt
1/8 teaspoon pepper
1 pack Italian vegetable mix
or your own mix
1-2 tablespoon of bread crumbs
1 egg for brushing
 Finely chop the onion and simmer it in butter or margarine. Add the minced meat and rub it out with a wooden spoon. Mix in water, ketchup, salt and spices. Let the mixture simmer for 7-8 minutes without lid so that the liquid can evaporate. Add the vegetables and mix in a little bread crumbs to bind the mixture. Cool the filling.
 Roll out four of the puff pastry sheets, each to about 9×27 cm / 3,5×10,5 inch. Place them on a oven sheet slightly overlapping, and glue them together with whipped egg. Lay the filling in a strip along the center of the puff pastry. Pack the filling tightly. Fold the sides over the filling to make a loaf. Glue the joints together with whipped egg. Roll out the last puff pastry sheet. Cut it into thin strips. First cover the joint along the “loaf” with one. Than braid three strips and lay them over the joint as decorating. Brush the whole “loaf” with whipped eggs. Cook it on the bottom shelf in the oven at 200° C / 390° F for 35-40 minutes, or until the puff pastry is done and golden brown.
 Serve the dish with a fresh mixed salad.