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Spring meat roulade

Spring meat roulade

    

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.

Cook

No. of servings

16

Ready in

2 h.

Difficulty

medium

 

 

1. 

chicken egg 4 pcs

2. 

beef meat minced 2.6 lb (1200 g)  ground black pepper 0.5 tsp  salt 1 tsp  chicken egg 1 pc

Put the meat in a bowl, add the spices, salt and eggs. Mix well.

3. 

pork lard

Place double foil on the board, size approx. 50 x 45 cm. Spread the foil with fat.

4. 

Put the meat on the foil and create a layer with size 45 x 30 cm.

5. 

fresh spinach leaves 4.25 oz (120 g)  carrots 5.25 oz (150 g)

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.

6. 

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.

7. 

Using foil ...

8. 

...start to roll the roulade.

9. 

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.

10. 

Bake for 60 minutes at 180 °C.

11. 

puff pastry 9.75 oz (275 g)  chicken egg 1 pc

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.

12. 

Bake for 25 minutes at 180 °C.

Bon appetit!

beef meat minced2.6lb1200grams
carrots5.25oz150grams
chicken egg6pcs6pieces
fresh spinach leaves4.25oz120grams
ground black pepper0.5tsp½teaspoon
pork lard0ozgram
puff pastry9.75oz275grams
salt1tsp1teaspoon
semi hard cheese5.25oz150grams
water6.75tbsp100milliliters

 

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