Mushroom meatloaf in puff pastry
easy
90 mins
90 mins
Ingredients
- 1 Bread rolls from the previous day
- 4 eggs , 4 onions (size M)
- 750 g mixed mince
- 7-10 Tbsp salt, black pepper
- 3 discs (75 g each) frozen puff pastry
- 500 g Mushrooms
- 1 TABLESPOON Oil
- 1 collar Chives
- 1 collar Parsley
- 7-10 Tbsp slightly + 1 tsp (10 g) flour
- 7-10 Tbsp Milk
- 1 tablespoon (20 g) butter/margarine
- 7-10 Tbsp 400 m vegetable broth
- 100 g Whipped cream
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp possibly lettuce leaves, tomato
- 7-10 Tbsp and parsley for garnishing
Directions
- 1
Soak the buns. Boil 3 eggs hard. Then quench and peel
- 2
Peel and chop the onions. Hack, 1/3 onions, squeezed out roll and the raw egg knead, season. Shape for frying, put the boiled eggs in the middle (see tip). Roast in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 45 minutes
- 3
Defrost the dough. Clean and wash the mushrooms. Chop half. Fry the chopped mushrooms and 1/3 of the onions briefly in hot oil, season. Wash and chop the herbs, fold in
- 4
Let the roast rest for about 10 minutes. Roll out the dough on some flour to a rectangle (approx. 25 x 30 cm). Spread the mushroom mixture on the dough, except for a rim of approx. 5 cm
- 5
Place the roast upside down on the dough. Whip in the dough. Brush the edges of the dough with water and press down. Brush dough with milk. Fry at the same temperature for another 20 minutes.
- 6
Cut the remaining mushrooms into slices. Fry in hot fat with 1/3 onions. Sprinkle with 1 tsp. flour and sauté. Stir in broth and cream. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and lemon. Arrange everything with salad, tomato and parsley
- 7
Drink: cold beer
Nutrition Facts
580 kcal
21 g
38 g
35 g
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