Meatloaf Puff Pastry Crocodile

Summary

Ingredients

• 1 roll, stale
• 1 kg minced meat, half and half
• 1 onion (s), chopped
• 2 egg (s)
• salt and pepper
• 200 g cream cheese
• 1 tube tomato paste
• 200 g cheese, rated, e.., Gouda
• Herbal, Mediterranean, or pizza seasoning
• 8 sheet / s puff pastry, frozen

Also:

• Flour, for the work surface

For painting:

• 1 egg (s)
• 3 tablespoon milk

For decoration:

• Pistachios
• Clove
• Carrot (s), grated

Print Recipe Pin Recipe

Instructions

1. Soak the stale bread roll in a cup of water. Knead the minced meat with 2 eggs, tomato paste, cream cheese, chopped onions, herbs and a handful of grated cheese. Squeeze out the rolls and knead them in. Season the meat dough with salt and pepper.
2. Thaw the puff pastry sheets.
3. Place 6 sheets of puff pastry in a rectangle on a floured work surface, overlapping the edges a little. Roll out the dough with a rolling pin. If you like, you can sprinkle some grated cheese and herbs on the dough. Remove two tablespoons of the minced meat and shape into two round meatballs. Place the rest of the minced meat on one half of the pastry sheets so that the other half can cover it up completely later. Bring the meat mixture into the desired animal shape, e.g. crocodile, put the two meatballs on top as eyeballs, then fold the dough over it and press it down firmly.
4. Cut off any protruding leftovers, form four sausages from them, put them on as legs and press the ends flat with a fork, the pattern results in the feet. Model the eyeballs well, insert a carnation into each. Use the remaining puff pastry to make decorations e.g. scales (a shot glass is helpful when cutting out scales) and decorate the crocodile to your heart`s content.
5. Finally, whisk the third egg with the milk and brush the reptile with it. Set accents with pistachios, carrots, etc.
6. In the oven at 180 ° C, your new pet will turn into a crispy brown color in approx. 50 - 60 minutes, if necessary cover with foil at the end.
7. Tip:
8. I`ve also made an animal without cream cheese and tomato paste, but with a boiled egg in the middle, at that time I made a fish out of it with a nice fat belly and flattened the fins with a fork.