Mix the beef, onion, mango chutney, radish and curry
powder. Roll out the puff pastry dough to a rectangular shape. Form
a long roll of the beef mixture, with the same length as the pastry,
and put it in the middle of the pastry. Roll up the pastry and cut slices.
Bake the slices half an hour in the oven at 200 degrees
Celsius.
While making this recipe,
we were longing for the old boring days back in
The Netherlands,
when preparing puff pastry dough was a simple matter
of going to the local supermarket and
digging a box of ready-made pastry from the big fridge (and incredibly
cheap as well). Not that preparing puff pastry is such a big deal (especially
not since I have Teb
do all the work), but the butter here in
Bangladesh is
of inconsistent quality and contains a lot of water. As a result, the
dough will stick to whatever it touches (your hands, the rolling pin,
the table, the floor, the children)
so you start adding extra hands of flour, and in the end it is
Like short crust
pastry. But it still tastes great, and prepared from scratch!
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Soak the bread in the milk for 5 minutes. Add the
mustard, the egg, the tuna, half of the cheese and pepper and salt to
taste. Spoon the mixture in 6 muffin forms. Put the tomato on top and
sprinkle with the remaining cheese. Bake 15 minutes at 180 degrees
Celsius.
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