Meatloaf with mushrooms in puff pastry
4 servings
90 minutes
Meatloaf with mushrooms in puff pastry is a refined dish of European cuisine that combines rich meat flavor with the tenderness of mushrooms and crispy puff pastry. Its roots trace back to the traditions of festive feasts where it was important to create a hearty yet elegant treat. The filling, infused with spices and the aromas of fried onions, offers a rich taste, while the golden crust of the pastry makes the loaf not only delicious but also visually striking on the table. The dish is perfect for celebrations and family dinners, served as a standalone hot dish or as part of a larger feast. The loaf pairs especially well with spicy sauces and fresh vegetables, adding softness and depth to the flavor nuances.
1
Finely chop the meat (mince is also suitable) and onion. Slightly fry in a pan, adding salt and pepper.
- Meat: 300 g
- Onion: 1 head
- Salt: to taste
- Mix of peppers: to taste
2
Boil fresh (or frozen) mushrooms in salted water. Drain the water, cool down, and chop.
- Fresh mushrooms: 200 g
3
Boil the eggs hard and then chop them.
4
Mix all the ingredients. Add salt, pepper, and spices to taste.
- Salt: to taste
- Mix of peppers: to taste
- Spices: to taste
5
Separate the raw egg into yolk and white. Add the white to the meat with mushrooms. Mix.
- Chicken egg: 1 piece
6
Roll out the dough not too thin. Spread the filling evenly along its length, roll it up, and tuck in the edges. Make cuts on top.
7
If desired, it can be decorated with pre-prepared narrow strips of dough.
8
Brush the roll with egg yolk and sprinkle with herbs and spices.
- Salt: to taste
- Spices: to taste
9
Bake until done. My roll baked for about an hour at 150 degrees.