1. Prepare the Beef Filling
In a large bowl, combine the ground beef, eggs, salt, black pepper, paprika, dried garlic, mustard, and tomato sauce. Mix thoroughly until well combined.
Gradually add the flour to the mixture, ensuring it binds together. Set aside.
2. Sauté the Vegetables
Heat olive oil and butter in a skillet over medium heat. Add the chopped onion, grated carrot, and diced red pepper. Cook for 5–7 minutes until softened.
Stir in the minced garlic and cook for an additional 2 minutes. Remove from heat and mix in the chopped dill and parsley. Set aside to cool.
3. Prepare the Bacon
In the same skillet, cook the diced bacon over medium heat until crispy. Add the minced garlic and stir for 1 minute. Remove from heat and set aside.
4. Prepare the Sauce
In a small saucepan, heat olive oil and butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux.
Gradually add the water, whisking constantly to prevent lumps. Stir in the tomato sauce, salt, black pepper, and dried dill. Simmer for 5 minutes until slightly thickened. Set aside.
5. Assemble the Bake
Preheat your oven to 180°C (350°F).
Roll out the puff pastry on a floured surface to fit your baking dish. Line the dish with the puff pastry, leaving enough overhang to fold over the top.
Layer the sautéed vegetables evenly over the pastry base.
Spread the beef mixture on top, pressing it down gently to create an even layer.
Sprinkle the cooked bacon over the beef layer.
Pour the prepared sauce evenly over the top.
6. Add the Cheese Topping
In a small bowl, combine the shredded mozzarella and mayonnaise. Spread this mixture over the top of the bake for a creamy, cheesy finish.
7. Seal and Bake
Fold the overhanging puff pastry over the edges of the filling, leaving the center exposed.
Bake in the preheated oven for 40–45 minutes, or until the pastry is golden brown and the filling is bubbling.
8. Serve
Allow the bake to cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.