Puff Pastry Casserole

Ingredients

• •150 g cubed beef tenderloin
• •1 eggplant
• •1 potato
• •1 medium onion
• •1 bay leaf
• •1 medium carrot
• •1 banana pepper
• •1 clove garlic
• •1 sheet puff pastry
• •1 egg
• •A pinch of salt
• •A pinch of black pepper
• •1 tbsp rice
• •2 tbsp oil
• •3 runner beans

Preparation

1. 1

   Cube the onion and peppers into a bowl. Put oil in a pot, add the pepper, onion and garlic and stir. Boil the meat separately in another pot and add to the pot, stirring. Chop the carrots and beans and add. Add water.

2. 2

   Boil the bay leaf over low heat. When the meat is nearly done, add the potato and rice. Add salt and black pepper and transfer to a casserole dish. Fry the eggplants in oil and scatter over the dish. Roll out the puff pastry a little with a pin and round the edges.

3. 3

   Brush egg yolk on the rim of the casserole so the pastry sticks.

4. 4

   Lay the pastry over the top. Brush the rest of the egg yolk on the pastry and put the casserole in the oven. When the pastry browns, take it out and serve hot with rice.