Angy`s Ground Beef – Crocodile

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g minced beef
  • 1 small onion (s)
  • 1 egg (s)
  • salt and pepper
  • 2 tablespoon herb quark
  • 1 clove garlic
  • 1 port. Puff pastry, (curd puff pastry, in my recipes!)
  • 1 egg yolk
  • some cream
  • 4 carnation (s)
Angy`s Ground Beef – Crocodile
Angy`s Ground Beef – Crocodile

Instructions

  1. Preheat the oven to convection 160 ° C, electric 190 ° C.
  2. Peel the onion and chop finely. Also dice the garlic clove or press it through the garlic press and add to the minced beef. Add the egg, herb quark, salt and pepper and mix everything well.
  3. Roll out the quark puff pastry thinly on a lightly floured surface and cut into a square. Cut off the corners of the square again. Place on a baking sheet lined with parchment paper.
  4. The minced beef to an approx. 20 cm. Shape into a long roll and place on top of the puff pastry. Fold the puff pastry so that the head and tail can be shaped.
  5. Place two cloves as nostrils on the head and two small balls from the rest of the dough as eyes and place the other two cloves on top.
  6. For the scales, cut triangles of the same size from the dough and place them on top of the back, set slightly smaller triangles towards the tail.
  7. Brush the figure with the egg yolk and cream mixture.
  8. Bake in the oven for about 25 minutes until golden brown and serve while hot.
  9. It is also great cold on a buffet.

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