Colorful beef roulade baked in a puff pastry. You can serve it as a warm lunch with a potato side dish. It is also tasty cooled and very suitable as an Easter treat.
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No. of servings
chicken egg 4 pcs
Put the meat in a bowl, add the spices, salt and eggs. Mix well.
Place double foil on the board, size approx. 50 x 45 cm. Spread the foil with fat.
Put the meat on the foil and create a layer with size 45 x 30 cm.
Wash and dry the spinach leaves. Clean the carrots, wash them and grate them coarsely. Spread the spinach over the meat and sprinkle with carrots.
semi hard cheese 5.25 oz (150 g)
Place slices of cheese on the carrots, you can also use grated cheese. Place the eggs on the smaller edge.
Using foil ...
...start to roll the roulade.
water 6.75 tbsp (100 ml)
Place the roulade wrapped in foil on a baking dish lined with foil and wrap the edges of the roulade. Add a little water.
Bake for 60 minutes at 180 °C.
After cooling, place the roulade on the puff pastry, wrap and lay on a baking dish with baking paper, in which the puff pastry was rolled. Spread with whipped egg.
Bake for 25 minutes at 180 °C.