Pie “Christmas Wreath”
by Editorial Staff
The Christmas Wreath Pie is a simple quick dish. Puff pastry with meat and cheese will appeal to both adults and children.
Ingredients
- Yeast-free puff pastry (defrosted) – 500 g
- Meat (boiled) – 300 g
- Bavarian sausages or smoked sausages – 200 g
- Hard cheese – 100 g
- Tomato ketchup – 100 g
- (can be replaced with tomato paste)
- Greens (dill, salad, etc.) (for serving) – 20 g
- Milk (for greasing the cake) – 2 tablespoon.
Directions
- Prepare food for the Christmas Wreath Puff Pie.
- Boil the meat (1-1.5 hours) and cool well.
- Cut cold boiled meat into thin cubes.
- Cut the sausages or sausages in half.
- Grate cheese on a coarse grater.
- Roll out the defrosted dough into a layer 5 mm thick.
- Cut the dough into 5×7 cm rectangles.
- Brush the dough with ketchup (or tomato paste).
- Sprinkle with cheese.
- Place meat or sausage on each rectangle of dough.
- Roll up roll.
- Put the prepared rolls in a circle on a baking sheet, giving them the shape of a wreath. Grease the top with milk. Put the baking sheet with the future puff pie in the oven, preheated to 200 degrees, for about 20 minutes.
- The meat and cheese puff pie is browned, which means it can be removed from the oven.
- Before serving, garnish the Christmas wreath pie with fresh dill, lettuce or other herbs.
Bon Appetit!
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