John Myers
Ingredients for 4 servings:
- 300 g puff pastry, frozen
- ½ cup(s) tomato peppers, from the jar
- 2 gherkins
- 800 g minced meat, mixed
- 2 eggs
- 3 tbsp breadcrumbs
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp paprika powder
- 1 pinch(s) marjoram, dried
- 1 pinch(s) basil, dried
- 1 pinch of ginger powder
- 2 sausages (Wiener)
- 2 slices of cheese – variant 1
- 3 eggs, hard-boiled, possibly more – Version 2
- 2 egg yolks, for brushing
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Thaw the frozen puff pastry at room temperature for about 30 minutes. Dice the tomatoes, peppers, and gherkins into small cubes. Mix the minced meat with the 2 eggs, breadcrumbs, diced peppers and cucumbers, and seasonings until you have a smooth dough. Form a thick sheet of meat dough and top it with either the cheese-wrapped sausage or the hard-boiled eggs, then roll the meat dough around the filling. Roll out the thawed puff pastry to the size of the meat roll, place the mock bunny on top, and wrap the dough over it. Brush the ends of the dough with egg yolk and press firmly together. Brush the surface of the dough with the same amount of egg yolk. Cut strips from the leftover dough or cut out small shapes with cookie cutters and decorate the mock bunny with them. Bake the mock bunny in a convection oven at 170°C to 190°C (without preheating) on the second rack for about 35-40 minutes. This is a great party recipe and can also be eaten cold. Serves about 4-6.
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