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1
Heat half of the butter in a large lidded frying pan, add half the onion and cook for 2-3 mins. Add the spinach, cover and cook over a gentle heat for 2 mins. Transfer to a large sieve, press with the back of a spoon to remove any excess water.
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2
Place the couscous in a saucepan with 1/2 cup of just-boiled, salted water. Cover with a lid and set aside for 5 mins, allowing the couscous to expand and soak up all the water. Fluff with a fork.
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3
Meanwhile, heat the remaining butter, add the remaining onion and the garlic. Cook over a gentle heat for 5 mins. Add the carrots and cook for 3 more mins. Set aside to cool for 15 mins.
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4
Preheat the oven to 425u00b0F. Place the carrot mix in a large bowl with the couscous, beef, egg white and chili flakes. Season with salt and freshly ground black pepper and knead to combine.
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5
Unroll half the package of puff pastry (about 9 oz) on a work surface, cover with the spinach, then spoon the beef and couscous mixture along the long side. Roll-up. Brush the underside of the seam with water to seal. Transfer to a baking sheet lined with baking parchment seam-side-down.
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6
Lightly score the top in a diagonal pattern with a sharp knife. Brush with the egg yolk (whisk in a little water to loosen, if necessary). Bake for 30 mins. Check after 20 mins and cover with foil if necessary.
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7
Mix the yogurt with most of the mint, spoon into a serving dish and sprinkle with the remaining yogurt. Serve with the beef roll.
