John Myers
Contents
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Ingredients
- 2 packet Puff pastry a 275 grams
- 16 slices Bacon
- 4 Shallots
- 1 Clove of garlic large
- 3 cm Fresh ginger
- 250 g Fresh mushrooms
- 500 g Mixed minced meat
- 20 g Granulated chicken broth
- 0,5 tsp Ground lemongrass
- 2 pinch Black pepper from the mill
- 2 tsp Salt to taste
- 2 tsp Chinese spice
Instructions
- Sear the minced meat in a pan, season with granulated chicken broth, salt, pepper and Chinese spices as well as ground lemongrass. Let cool down. Clean and slice the mushrooms. Peel shallots, ginger and garlic and cut into thin slices.
- Sear the bacon in a pan until golden and then place on kitchen paper to drain. In this pan with the rest of the fat we put the mushrooms as well as the onions, ginger and garlic and braise everything well. Let it cool down, then put the puff pastry on a cutting board and spread it out.
- Spread the minced meat in the middle so that you can still see some free dough on the right and left sides as well as above and below. We now distribute the mushroom mixture on this mass, and then we add the fried bacon and roll everything together carefully.
- We beat the edges of the dough inwards, then we press them down a little and place the rolls on a baking sheet with baking paper. In the preheated oven at 190 degrees for about 20 minutes. Until the dough is golden yellow.
- I served it with Brussels sprouts and waxy beans with bacon and a Gorgonzola sauce.
Nutrition
Serving: 100gCalories: 158kcalCarbohydrates: 0.9gProtein: 14.3gFat: 10.9g
