Defrost puff pastry. Meanwhile:
Clean bell bell pepper and cut into tender strips. Peel and dice onion. Heat oil. Fry onion until translucent. Add bell bell pepper and sauté with a small amount of water on low heat until soft. Cool.
Mix well egg yolks, capers, mustard, pepper and a little salt if necessary.
Mix with the cooled paprika and onion mixture.
Roll out puff pastry and divide into squares about 10×10 cm.
Form 3 tbsp meatloaf dough and 1 tbsp of the paprika-onion mixture in each square. Fold the squares over and bake in a heated oven at 180 degrees for 45 minutes.
Serve with bread and pickled vegetables.