Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf
• 500 g sausae meat (meat loaf), raw
• 1 small onion (s), finely chopped
• 1 tablespoon butter
• 1 handful parsley, chopped
• 0.5 ½ bell pepper (s), red, cut into small pieces
• 150 g cooked ham, diced
• 150 g cheese, (youn Gouda), diced
• 1 glass mushrooms, sliced
• 1 egg (s), separated
• some milk, for brushing

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Instructions

1. Peel and chop the onion and fry in butter in a small pan until translucent. Mix into the meat loaf together with the parsley and spread the sausage meat onto the rolled out puff pastry. Leave a free edge all around. Spread the pepper strips, ham, Gouda cheese and the drained mushrooms on the sausage meat. Separate the egg and brush the edge of the puff pastry with the egg white. Roll up the puff pastry and press down a little on the edge. Let the Leberkäs roll rest in the refrigerator for an hour.
2. Then cut into 2 cm thick slices and spread them on a baking sheet lined with baking paper with a little space between them. Whisk the egg yolk with the milk and brush the snails with it. Bake in the preheated oven (hot air) at 180 ° C for about 40 minutes on the middle rack until they are golden brown.
3. My tip: put a cup of water on the bottom of the oven, then the puff pastry will rise better!