Festive Minced Meat Roll
by Editorial Staff
Delicious minced meatloaf with quail eggs and vegetables, in a puff pastry net. Looks nice cut.
Ingredients
- Semi-fat pork meat – 300 g
- Chicken fillet – 200 g
- Bulb onions – 1 pc.
- Yesterday’s loaf – 2 slices
- Egg – 1 pc.
- Salt
- Ground black pepper
- Bulgarian pepper – 0.5 pcs.
- Boiled carrots – 1 pc.
- Parsley and dill – half a bunch
- Quail eggs – 9 pcs.
- Puff pastry – 125 g
- Chicken yolk – 1 pc.
- Vegetable oil – 1 tbsp
For decoration:
- Mayonnaise
- Cranberries or red currants
Directions
- Cut the meat into small cubes
- Scroll the meat in a meat grinder along with onions and bread. Add eggs, salt and pepper. Mix well and beat off.
- Lubricate the cling film with vegetable oil and put the minced meat on it in the form of a rectangle. Put strips of pepper and carrots in the middle. Cover them with chopped herbs and line boiled and peeled quail eggs. The sharp tops of the eggs can be cut off a little, then the eggs will settle down more tightly.
- Roll up the roll and put it seam side down on a baking sheet. Cut the dough into strips 1 cm wide and make a grid from them on top. Brush the minced meatloaf with egg yolk. Decorate with droplets. mayonnaise and berries. Place the baking sheet in an oven preheated to 180 degrees for 40-45 minutes. Allow the roll to cool and transfer to a platter. Cut the minced meat roll into slices.
- Festive minced meatloaf is ready.
Bon Appetit!
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