Meat Balls in Puff Pastry

by Editorial Staff

Taste and aroma – just lick your fingers! Meat balls in puff pastry are very satisfying, and I would even venture to decorate the festive table with such balls. I eat these balls as a cold appetizer. They are prepared quite simply, with a minimum of ingredients.

Cook: 1 hour 30 mins

Servings: 12

Ingredients

  • Minced meat (pork and beef) – 500 g
  • Yeast puff pastry – 500 g
  • Bulb onions – 1 pc.
  • Garlic – 2 cloves
  • Yolk – 1 pc.
  • Milk – 1 tbsp
  • Flour – for breading
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Preparing food.
  2. I cut the onion into small cubes.
  3. I put the minced meat in a deep bowl, add the onion and squeeze the garlic through the press there.
  4. Salt minced meat with onions and garlic, add pepper to taste. Mix the minced meat thoroughly and knock it out, throwing it into the bowl several times.
  5. I roll out a layer of puff yeast dough into a rectangle about 3 mm thick.
  6. I cut a layer of dough into strips 5-7 mm wide.
  7. I sculpt balls from minced meat and wrap them with strips of dough around the circumference with a ball, 2-3 strips per ball. I try to completely cover the minced meat with the dough.
  8. I put the minced balls in puff pastry on a baking sheet (covered with parchment). Using a brush, I lubricate the glomeruli with a mixture of yolk and milk, to give ruddy and beauty.
  9. I send the baking sheet to the preheated oven. I bake meat balls in puff pastry for 40-45 minutes at 180 degrees.

Bon Appetit!

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