Bolognese with dried tomatoes in puff pastry
• 2 cans of sliced tomatoes
• 2 cloves of garlic
• 1 onion
• 500g of ground beef
• ½ a bunch of chopped parsley
• 1 large carrot
• 1/3 jar of dried tomatoes with marinated pepper in oil with herbs OLE!
• 1 egg
• roll of puff pastry
• 20g of grated cheese
• black caraway or black sesame seeds for sprinkling
Cook the onion in oil or butter. When it turns brown, add chopped / pressed garlic and carrots grated on small holes.
Add meat and cook until it changes colour. Add canned tomatoes. Cook over medium heat for about 20 minutes, stirring occasionally.
Finally, season it and add chopped parsley and chopped sun-dried tomatoes. Set aside to cool.
Roll out the puff pastry and divide it into two equal parts, put the filling on one sheet. Cover with the second sheet.
Glue the edges with a fork. Brush the top with an egg and sprinkle with sesame or black caraway.
Bake at preheated oven in 180 Celsius degrees (the oven must be well warmed up) for about 30 minutes.