In the new book "Fast Food" by Sandra Bekari you will find 80 quick recipes for anyone who wants to cook tasty, healthy but also fast.
We serve you a tasty vegetable calzone with minced veal!
Time: on the table in 30 minutes
NumbGood for: 2 people
Material: casserole, brush, baking tray, baking paper
Ingredients
1 red onion, finely chopped
1 clove of garlic, finely chopped
250 g minced veal
1 tsp oregano
1 tbsp tomato concentrate
1 tsp harissa paste
1 sweet pointed pepper, in pieces
1 leek, in thin rings
1 egg yolk
2 wholemeal (spelled) wraps
4 tbsp passata
100 g gratin cheese
2 handful of mixed lettuce, some tomatoes and pine nuts, roasted
Preparation
Preheat the oven to 180 ° C.
Stew the onion and garlic in olive oil. Add the minced meat and fry free. Season with pepper, salt, oregano, tomato concentrate and harissa paste. Add the peppers and leeks and simmer.
Stir the egg yolk loose with a splash of water.
Brush the egg yolk about 11/2 centimeters from the edge of the wholemeal wraps. Half fill them with the passata and the vegetable-minced meat mixture (not on the edges). Sprinkle gratin cheese over it and also over the edges. Fold the wrap and push the edges firmly with a fork.
Place the calzone on a baking sheet with baking paper. Brush the top of the calzone with the rest of the egg yolk. Bake for 15 minutes in the preheated oven.
Serve with mixed salad, tomatoes flavored with pepper, fleur de sel, pine nuts and olive oil.
Tips
Prepare the sauce in a larger portion in advance. You can keep them in the fridge for two days or in the freezer for up to three months.
Also delicious with minced lamb.
