Friday, 11 September 2015

Meatloaf in Puff Pastry Shell


Meatloaf in Puff Pastry Shell
  • 1 sheet puff pastry
  • 2 eggs
  • 150g leek
  • 1 tbsp Oil
  • 500g Ground meat
  • 1 onion
  • 1 egg
  • 3 tbsp Bread Crumbs
  • pepper
  • salt
  • ground red pepper
  • 1 egg white
  • 1 egg yolks
  1. Defrost the puff pastry. Carefully unfold the puff pastry sheet.
  2. Roll out the puff pastry sheet on a floured working space to desired size. It must be large enough to wrap up the meat loaf. Hard boil the two eggs and let them cool off.
  3. Cut the leek in rings. Heat the oil in a skillet and steam the leek for approx. 5 minutes until tender. In a bowl combine the ground meat, finely diced onion, 1 egg, plain breadcrumbs, pepper, salt and ground paprika.
  4. Form a loaf. Peel the eggs and press in the middle of the loaf. Put the leek rings on the puff pastry sheet. Omit an edge (approx. 1/2 inch) all around the puff pastry sheet.
  5. Brush the edge with egg white and wrap up the loaf. Carefully press the edges together. Line a baking tray with parchment paper. Put the meat loaf on the tray with the seam side down.
  6. Brush the puff pastry with egg yolk.
  7. Pre heat the oven to 360 F/180C. Bake the meat loaf for 35 minutes on the middle rung.
  8. Cover with foil, and cook 10 minutes.
    Always keep an eye on this so that the pastry does not burn

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