John Myers
Ingredients for 4 servings:
- 500 g minced meat, mixed
- ½ bunch parsley
- 2 packs of puff pastry, from the refrigerated section, 42 x 24 cm
- 2 eggs
- Salt
- pepper
- Maggi
- Breadcrumbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Minced meat puff pastry rolls
Knead the minced meat with one egg and the breadcrumbs and season with salt, pepper, and Maggi. Finely chop half of the parsley and knead it in. Unroll the first roll of puff pastry and brush with a little beaten egg. Then place the second roll on top. Spread the minced meat on top and spread it evenly with a spoon. If the minced meat sticks too much to the spoon, moisten it slightly. Then unroll the pastry sheet. I roll from the narrow side so that the roll is thick but short. Cut the roll into slices about 2-3 cm thick and place them on a baking sheet lined with baking paper. Brush the snails with beaten egg. Bake in an oven preheated to 160°C for about 20-30 minutes. Serve with French fries and cucumber salad.
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