Meat pie in puff pastry

Ingredients:

400 g minced

2 onion - head

2 tbsp. vegetable oil

1 tsp. sweet paprika ground

1 the Savoy cabbage - head

200 g processed cheese soft or hard grated Gouda

1 tsp. lemon peel grated

300 g puff pastry

1 PCs egg yolk

black pepper, marjoram, nutmeg ground, salt - to taste

Chopped onions fry in vegetable oil until transparent, add the minced meat, fry all together, season with spices to taste.

The Savoy cabbage leaves separate from the stem, shear thickening. Scald the leaves and cut into narrow strips, then blanch them for 3 minutes in boiling salted water. Rinse the leaves under cold water, drain and mix with cream cheese and lemon zest. Then connect with fried minced meat.

Divide the dough in half, roll into 2 layers. One vystelit greased form, sformula side. Put cooked meat, cover with the second layer. Brush the surface with beaten egg yolk and bake at 200 C for 40 minutes.