Summary

Ingredients

• 300 g puff pastry (frozen)
• 600 g minced meat (beef)
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper
• 3 egg yolks
• 2 onions)
• 100 g mushrooms, fresh
• 50 g cheese (Roquefort)
• 100 g bacon, wax, cut into thin slices
• 2 tablespoon chervil, chopped

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Instructions

1. Thaw the puff pastry. Preheat the oven to 200 ° C.
2. Knead the minced meat with salt, pepper and egg yolk. Peel and dice the onions. Clean and quarter the mushrooms. Roughly crumble the Roquefort.
3. Line the bottom of a springform pan with the bacon slices. Scatter onion cubes, pieces of cheese, herbs and the quartered mushrooms on top. Then spread the meat dough over it and press it on.
4. Roll out the puff pastry the size of the springform pan and place over the filling. Press the edges firmly and prick the dough several times with a fork. Bake the cake on the middle shelf for 40 minutes.
5. Pour it onto a plate while it is still hot (caution: it drips a lot), pull the bacon slices off the bottom of the tin and place on the cake. Serve hot.