Meatloaf dressed
Instructions
Cut up the sandwich and put it in a terrinetta with milk; clean and finely slice the onions, put it in a pan with two tablespoons of olive oil and sauté gently for a couple of minutes, add the sandwich well wrung out and let it stand for 5 minutes, stirring with a wooden spoon.
Transfer the mixture into a bowl and add the minced meat, chopped parsley, cream, salt, ground pepper and a pinch of paprika; stir thoroughly and the related compound with two beaten eggs.
Roll out the dough into a thin sheet, cut out a large rectangle about 25 x 35 cm, taking aside scraps.
Place the mixture on the dough and meat modellatelo quickly with your hands by giving it a cylindrical shape.
Brush the edges of the dough with the beaten egg left and wrap it over the filling, overlapping edges slightly.
By scraps of dough by hand carved ornamental motifs (stars, half moons, flowers, etc.
), brush with beaten egg and place on pastry.
Brush all over with egg and go in the oven already warm (200 degrees) for 40 minutes.
Once ready, you rest your meatloaf for a few minutes at room temperature, then place them on the serving dish, contornatelo with peas in butter and serve.
Ingredients and dosing for 6 persons
- 400 g of puff pastry
- 800 g of pulp minced beef
- 3 eggs
- 1 onion
- 1 tablespoon of chopped parsley
- 1/2 cup of milk
- 2 tablespoons of cream
- 1 pinch of paprika
- 30 g of butter
- 3 tablespoons of olive oil
- 1 stale sandwich
- Salt
- Pepper
- Peas in butter