Puff pastry minced pigtail

Name: Puff pastry minced pigtail
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 450 g frozen puff pastry; 3 medium-sized onions; 750 g mixed minced meat; 1 egg (size M); 1 TABLESPOON Tomato paste; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 130 g Butter; 500 g baby potatoes; 300 g Carrots; 400 g Leeks (leek); 200 g frozen peas; 5 TABLESPOONS Flour; 400 ml Milk; 1 TABLESPOON Instant vegetable stock; 1/2 bunch Parsley; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

450 g frozen puff pastry
3 medium-sized onions
750 g mixed minced meat
1 egg (size M)
1 TABLESPOON Tomato paste
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp black pepper
130 g Butter
500 g baby potatoes
300 g Carrots
400 g Leeks (leek)
200 g frozen peas
5 TABLESPOONS Flour
400 ml Milk
1 TABLESPOON Instant vegetable stock
1/2 bunch Parsley
2 TABLESPOONS medium hot mustard
7-10 Tbsp grated nutmeg
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Peel and finely dice 1 onion. Knead minced meat with onion, egg, tomato paste and breadcrumbs. Season with salt and pepper. Melt 25 g butter and let it cool down a little. Put the slices of dough back on top of each other. Roll out to a rectangle (approx. 33 x 45 cm) on a lightly floured work surface. Brush with the butter. Form the minced meat into a thick roll of approx. 45 cm.
2
Place on one half of the dough sheet and roll up. Put the roll of dough in a cool place for about 30 minutes. Peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. Peel, clean and wash carrots. Clean and wash the leek. Cut carrots into slices, leek into strips. Drain potatoes and let them drain. Cut the chopping roll in half lengthwise once. Twist both halves together to form a "cord". Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cook the carrots in boiling salted water for about 10 minutes. Add leek and peas 4 minutes before the end of cooking time. Melt 80 g butter in a saucepan. Dust with flour and sauté while stirring. Gradually add 500 ml water and milk and stir in.
3
Twist both halves together to form a "cord". Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Cook the carrots in boiling salted water for about 10 minutes. Add leek and peas 4 minutes before the end of cooking time. Melt 80 g butter in a saucepan. Dust with flour and sauté while stirring. Gradually add 500 ml water and milk and stir in. Bring to the boil, stir in broth and simmer for 5 minutes. Drain vegetables, rinse with cold water and drain. Wash parsley, dab dry and chop finely. Peel 2 onions and cut into rings. Heat 25 g butter and fry onion rings in it until golden brown. Stir the mustard into the béchamel and season with salt, pepper and nutmeg. Add potatoes and vegetables to the béchamel and heat up again. Garnish with onions and parsley. Serve with the vegetables
4
Bring to the boil, stir in broth and simmer for 5 minutes. Drain vegetables, rinse with cold water and drain. Wash parsley, dab dry and chop finely. Peel 2 onions and cut into rings. Heat 25 g butter and fry onion rings in it until golden brown. Stir the mustard into the béchamel and season with salt, pepper and nutmeg. Add potatoes and vegetables to the béchamel and heat up again. Garnish with onions and parsley. Serve with the vegetables