Minced beef rolls

Tuna frittata

• 400 GRAM MINCED BEEF
• 250 GRAM PUFF PASTRY
• 1 ONION, chopped
• 2 TBSP MANGO CHUTNEY
• 200 GRAM RADISH, chopped
• 1 TSP CURRY POWDER

• 2 SLICES WHITE BREAD, without crust in cubes
• 3/4 CUP MILK
• 2 EGGS
• 1 TBSP MUSTARD
• 100 GRAM CHEESE, grated
• 1 TOMATO, chopped
• 1 SMALL CAN TUNA

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.

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.

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 more like short crust pastry. But it still tastes great, and prepared from scratch!