Hungarian sausage rolls

Fry the onions in the oil until translucent, which takes some time.

At some point, fry the peppers along, stirring gently.

Add the minced meat and fry, then add the herbs, fried onions and peppers, some salt and the (pressed) garlic.

Knead the mass well, and TASTE! Add some salt or spiciness (cayenne pepper) if necessary.

Preheat the oven to 220 degrees.

For the crispy outer layer:

Take a (deep) plate, sprinkle the breadcrumbs and bouillon powder on it and mix together.

Make 10 rolls from the minced meat, the same length as the puff pastry sheets.

Place a piece of baking paper on the baking trays.

Take a sheet of puff pastry and place a roll of minced meat on the "flower side" (not where the plastic was).

Fold the puff pastry sheet closed (it does not have to be completely closed).

Dip both sides in the breadcrumb mixture.

Depending on your plan, needs or quantities required; cut into 2 or 3 parts (or don't cut and get nice big sausage rolls!).

Place on the baking sheet and slide into the oven.

Set the timer for 15 minutes and then check it, it should be nice and brown/crispy.

With us it is usually ready between 20 and 25 minutes.

Then let it cool for 10 minutes...and then dig in!