Meat loaf with egg

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost the puff pastry. Boil two eggs hard in boiling water for 10 minutes, rinse cold and peel. Soak the rolls in cold water. Clean, wash and cut leek into rings. Steam in 2 tablespoons of hot oil for about 5 minutes. Peel and finely dice onions. Knead minced meat, squeezed bread roll, 1 egg and onions. Season with salt, pepper and paprika, form a loaf from it, pressing the hard-boiled eggs in the middle. Separate the rest of the egg. Place the puff pastry slices on top of each other and roll out to twice the size of the minced loaf. Cover with leek. Place the meat loaf on top. Brush the edges of the puff pastry with egg white and fold the loaf into the dough. Press the edges together. Cut out flowers from the rest of the dough and stick them on the roast with egg white. Brush the puff pastry with egg yolk and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 40-50 minutes. Cover with aluminium foil if necessary. In the meantime, clean and wash the mushrooms. Fry them in the remaining oil until golden brown. Drain the carrots and add to the mushrooms. Fry them briefly. Season vegetables with salt and pepper. Take the vegetables out of the pan. Pour on broth. Add crème fraîche and stir in the sauce thickener. Bring to the boil again and season to taste with salt and pepper. Pluck the chervil leaves and add. Arrange the roast with the vegetables on a plate. Sprinkle with chopped parsley. Add sauce

2. 2

   Cutlery: Wellner

3. 3

   Sauce boat: Altalena

Nutrition Facts

KCAL
1110 kcal

CARBS
45 g

FATS
80 g

PROTEINS
51 g