Meatloaf in puff pastry

Ingredients for 4 servings:

• 1 pack of puff pastry, frozen
• 1 kg minced meat, mixed
• 2 rolls, from the day before
• 2 eggs
• 2 onions
• 1 bunch of parsley
• 1 red bell pepper(s)
• 4 small gherkins
• 3 tsp salt
• 1 tsp black pepper
• ¼ tsp nutmeg
• 2 tsp marjoram
• 2 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 2 tsp mustard
• 1 tsp horseradish, grated
• 1 tbsp ketchup
• 1 egg white
• 1 egg yolk
• sweet cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the rolls in milk and thaw the puff pastry. Peel the onions and roughly dice them. Wash and dice the bell peppers. Dice the cucumbers. Roughly chop the parsley and squeeze the juices out of the rolls. Place all of the ingredients in a large bowl along with the minced meat. Add two beaten eggs, mustard, horseradish, ketchup, salt, pepper, and sweet and hot paprika. Mix with your hands until you have a smooth dough and season to taste. Place the puff pastry on a floured surface into a rectangle approximately 30 x 40 cm and press the edges together with a rolling pin. Shape the meat dough into an oblong loaf and place it in the center of the dough. Wrap the dough around the meat and seal the edges with egg white. Brush the puff pastry with egg yolk whisked with a dash of cream. Place the roast on a baking sheet lined with parchment paper and roast in an oven preheated to 180 degrees Celsius for one hour. Cover the roast with aluminum foil about 10 minutes before the end of the cooking time.