Puff pastry with ground meat and potatoes

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Puff pastry with ground meat and potatoes
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  • 1 puff pastry
  • 250g of minced meat
  • 100g tomato purée
  • 1 tablespoon of bell pepper puree (or tomato paste)
  • 2 onions
  • 300g of potatoes
  • 1 clove of garlic
  • olive oil
  • butter
  • salt
  • pepper
  • paprika
  • spreadable cheese (saint moret type)
  • slices of cheese (gouda, maasdam…)
  • raclette (or the one of your choice)
  • 1 egg


1- First cook the potatoes: in a little olive oil with a knob of butter, brown the potatoes cut into small cubes for about 5 minutes, then add salt and pepper and a clove of garlic just crushed. Put on low heat, cover and let cook for 15-20 minutes until done. Stir from time to time and add parsley at the end of cooking.

2- While the potatoes are cooking, cook the minced meat: brown the minced meat in a thread of olive oil, add salt and pepper. Then add the tomato puree, the bell pepper puree diluted in a little water, paprika, salt and pepper. Fry for a few minutes. Let cool.

3- For the onions, finely chop them and fry them in a little olive oil for about 5 minutes, while stirring. Season with salt and pepper.


Spread with cheese spread, add 2 and a half slices of gouda cheese, and add the cooled meat on top.

Then onions and potatoes.

Finally add slices of raclette cheese and close.

Brush with beaten egg, add dried parsley for decoration and put in a preheated oven at 180 for 30 minutes.
To accompany with a small salad, good appetite!

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