Meatloaf in puff pastry coat with ricotta and olive dip

Name: Meatloaf in puff pastry coat with ricotta and olive dip
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 Bread roll (from the previous day); 100 g dried tomatoes in oil; 1 Onion; 750 g mixed minced meat; 2 TEASPOONS medium hot mustard; 2 Eggs (size M); 2 TABLESPOONS dried basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 250 g Ricotta cheese; 100 g Whipped cream; 75 g green olives without stone; 1 Egg yolk (size M); 1 package (270 g) fresh puff pastry for pastry or strudel (rolled out on baking paper ready to bake; approx. 42 x 24 cm; cooling shelf); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Basil and thyme; baking paper; 7-10 Tbsp possibly aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1 Bread roll (from the previous day)
100 g dried tomatoes in oil
1 Onion
750 g mixed minced meat
2 TEASPOONS medium hot mustard
2 Eggs (size M)
2 TABLESPOONS dried basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
250 g Ricotta cheese
100 g Whipped cream
75 g green olives without stone
1 Egg yolk (size M)
1 package (270 g) fresh puff pastry for pastry or strudel (rolled out on baking paper ready to bake; approx. 42 x 24 cm; cooling shelf)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Basil and thyme
baking paper
7-10 Tbsp possibly aluminium foil

Directions

1
Soak rolls in cold water. Drain and dice the tomatoes. Peel and finely dice the onion. Knead minced, squeezed out roll, mustard, onion, eggs and tomatoes. Season with basil, 1 teaspoon salt, pepper and paprika. Form a meatloaf (approx. 23 cm long) from the minced meat mixture. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Remove from the oven and allow to cool. For the dip, place the ricotta, cream and olives in a tall mixing bowl and puree with a blender. Season with salt and pepper. Whisk the egg yolks and 2 tablespoons of water. Take the puff pastry out of the fridge and let it rest for 5-10 minutes. Unroll the dough on the baking paper. Sprinkle breadcrumbs on a 7 cm wide strip in the middle of the pastry sheet. Place cooled meatloaf on top and wrap in the puff pastry like a packet. Brush with whisked egg yolk. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 25 minutes. If necessary, after 15-20 minutes of baking time, cover the upper part of the puff pastry coat with aluminium foil. Remove from the oven, cut open and garnish with basil and thyme. Add dip extra
2
5 hours waiting time
3
Tip: Meatloaf and dip can be prepared well 1 day before!