Prepare the Meat Filling:
In a large mixing bowl, combine the ground meat, 2 eggs, salt, pepper, paprika, and dried garlic. Mix until well combined.
Add 2 tablespoons of flour and 40 g of tomato paste, then mix thoroughly.
Cook the Vegetables:
Heat a skillet with butter and sauté the onion until translucent. Add the grated carrot and cook until softened.
Add the sliced mushrooms, salt, and pepper. Sauté until the mushrooms release their moisture and are cooked through.
Combine Filling Ingredients:
Mix the cooked vegetables into the meat mixture. Stir in the cream and dill for added richness and flavor.
Prepare the Puff Pastry:
Roll out the puff pastry to fit your baking dish.
Spread the meat and vegetable mixture evenly over the pastry.
Add the Toppings:
Sprinkle the shredded cheese over the meat filling.
Fold the edges of the pastry over the filling or cover with another sheet of puff pastry, sealing the edges.
Prepare the Egg Wash:
Beat 1 egg and brush it over the top of the pastry for a golden finish.
Bake:
Preheat the oven to 180°C (356°F).
Bake the pastry for 20 minutes, or until golden brown and puffed.
Prepare the Sauce:
In a small bowl, mix the mayonnaise, mustard, minced garlic, and chopped pickled cucumber.