PREPARATION

• Slice the bread roll and soak in 150 ml water. Finely dice the onion. Mix the mince with 2 eggs, 200g FELIX Pasta Sauce with vegetables, a teaspoon of herbs and 150g Gouda. Squeeze out the breadcrumbs, knead into the mince and season with salt and pepper.
• Place the puff pastry with the baking paper on a baking tray. Sprinkle with remaining herbs and Gouda.
• Shape 2 tbsp of mince into 2 balls and set aside. Shape the mince into a crocodile in the middle of the dough, put the balls of mince on for eyes. Shape the puff pastry from the side over the crocodile, pressing down well. Cut off any excess dough, shape into 4 legs, set them in place and use a fork to press in shapes for the feet. Cut out scales from the remaining dough - e.g. With a shot glass - and decorate the crocodile with them.
• Whisk the remaining egg and coat the crocodile with it. Bake in a hot oven at 200°C (fan oven 180°C) in the middle of the oven for 50-55 minutes. Towards the end of the baking time, cover with aluminium foil.
• Serve the cooled crocodile with FELIX Tomato Ketchup, FELIX Ketchup & Mayo and FELIX Small Fine Gherkins.