Let's prepare a puff pastry roll with minced meat and cheese. Puff pastry is universal; you can use it to cook both savory and sweet pastries. It goes well with many types of fillings. The result is a juicy roll with a crispy crust. In total, the preparation time for the roll is about an hour. A 500 gram package of dough produces two large rolls that can feed a family of four.
To prepare the filling you will need to fry the champignons along with the onions. Minced meat can be taken from any type of meat or a combination of them.
Recipe for puff pastry meatloaf with minced meat
Dish: Baking
Preparation time: 30 min.
Cooking time: 50 min.
Total time: 1 hour 20 min.
Ingredients
- 450 g minced meat
- 300 g Champignon mushrooms
- 150 g onion
- 100 g hard cheese
- 500 g puff pastry
- salt
Step-by-step recipe with photos
How to cook puff pastry meatloaf with cheese in the oven
Frozen dough should be removed from the freezer and defrosted at room temperature for an hour. You need to make sure that the dough sheets do not stick to each other, so when the dough begins to thaw, separate them from each other.
Cut the champignons into slices, finely chop the onion using a knife. Fry mushrooms and onions in oil for ten minutes.
The cheese must be shredded using a grater.
Beat the egg with a fork.
Roll out the dough layer with a rolling pin as thin as possible. The working surface of the table should be dusted with flour so that the dough does not stick to it and is not deformed.
Place a thin layer of minced meat on the dough, leaving about five centimeters at one end.
Place the cooked mushrooms and onions on the minced meat, trying to distribute them evenly throughout the minced meat.
Sprinkle grated cheese on top of the mushrooms.
And brush the entire surface of the filling with beaten egg.
The egg and cheese act as a binder for the filling ingredients so that finished form she didn't fall out of the dough. Now the dough with filling needs to be rolled up as tightly as possible.
Pinch the edges of the roll. Place the roll on a baking sheet, with the seam on the bottom. Brush the surface of the roll with the remaining beaten egg.
Place the baking sheet with the roll in the oven and bake for 50 minutes at 160 degrees. The roll may get a hole during baking; this is not unusual.
Ready roll from puff pastry with minced meat, remove from the oven, transfer to a plate or other suitable surface.
A puff pastry roll with minced meat looks incredibly appetizing, and the aroma cannot be described in words! Preparing such a roll is not at all difficult, because the recipe uses ready-made puff pastry, ideal even for those who are “you” with baking. Moreover, you can take both yeast puff pastry and yeast-free dough, as such you will not feel any difference in taste, in both cases the roll is prepared the same way. The only thing is that with yeast puff pastry, the outer layer of the roll will be more airy.
Ingredients
- 500 g pork (can be replaced with beef)
- packaging of finished puff pastry without yeast dough(500 g)
- 1 egg
- 1 onion
- 3 tablespoons sour cream
- some flour
- salt, pepper, sunflower oil
How to make puff pastry roll with minced meat
Grind the meat into minced meat along with the onion, peeled and cut into several pieces. Season it thoroughly with salt and pepper and mix with your hands. You will need about a teaspoon of salt, and a quarter of a teaspoon of pepper.
Then turn on the oven to warm up to 180 degrees. At the right moment it will just reach the required temperature.
Fry the minced meat until half cooked in a frying pan, adding a couple of tablespoons of sunflower oil.
Pre-defrost the finished puff pastry. There were four layers in my pack of dough, which I had to combine into one rectangular layer.
Sprinkle the work surface with a light layer of flour and arrange the layers of dough so that each subsequent one slightly covers the previous one. Then we'll go over the dough with a rolling pin and seal it.
Roll out the dough to the size we need, mine turned out to be about 30 cm by 40 cm.
Then put our filling on top of the dough and distribute it evenly, not reaching the edges by 3-4 cm. Lightly grease the layer of minced meat with sour cream, this will make the filling more tender and juicy.
Form a roll. Fold the long edges of the dough inward and roll the roll (the seam will be at the bottom).
Then beat one egg and brush it over the entire surface of the future roll.
Meatloaf in puff pastry - a real find for any housewife, because it is very simple to prepare, and the result is a real small masterpiece. Because, cooking of this dish- it’s not a troublesome task, you can serve it as an everyday lunch, but it’s better to save this recipe for the next holiday in order to beautifully present it to everyone gathered. But after that, pamper them with this dish as often as you like.
Ingredients for making meatloaf in puff pastry:
- Puff pastry 450–500 grams
- Minced meat 500 grams
- Chicken eggs 5–6 pieces
- Dill greens 1 bunch
- Mayonnaise 1 tablespoon
- Ground black pepper 1/2 teaspoon
- Salt to taste
- Garlic 1–2 cloves
- Bulb onions 1 piece (small)
- Wheat flour 2–3 tablespoons
- Vegetable oil how much is needed
Products not suitable? Choose a similar recipe from others!
Inventory:
Heat-resistant baking sheet, silicone brush, kitchen knife, cutting board, small saucepan, deep plate - 2 pieces, tablespoon, oven mitts for hot dishes, garlic press, fork, rolling pin.
To prepare meatloaf in puff pastry:
Step 1: prepare the dough.
For puff pastry, I suggest taking ready-made ones. Therefore, all you have to do is remove it from the package and defrost it at room temperature, or follow the instructions. And then roll out both layers of dough using a rolling pin into rectangles with sides approximately 30 by 40 centimeters, or ovals of similar size, depending on what shape you want to make the pie. Important: do not forget to first prepare the work surface by sprinkling it a small amount wheat flour.Step 2: prepare the minced meat.
The minced meat is also defrosted before cooking and dumped into a deep bowl.
Prepare the remaining ingredients in advance. That is, rinse the dill and chop it into small pieces. Peel the onion, rinse with cool water and also chop with a knife. After peeling, pass the garlic cloves through a special press, turning the ingredient into a kind of mush.
Add all prepared ingredients to the defrosted minced meat and mix thoroughly. Then break it there one egg, pepper and salt. Add mayonnaise as the last ingredient and mix everything well again.
Step 3: prepare the eggs.
We also need 3-4 boiled eggs for the filling. Therefore, boil these ingredients in advance for 10-13 minutes. And then cool in ice water. At the same time, lower it into cold water Eggs need to be done immediately after boiling, this way the shell will be much easier to peel off. Peeled boiled eggs no need to cut, leave them whole.
You should have one raw egg left. It needs to be broken into a separate bowl and whisked with a fork or whisk.
Step 4: Form the meatloaf in the puff pastry.
Take one layer of rolled out dough and place half of all the prepared minced meat in the middle. Flatten it slightly in the middle.
Place the boiled eggs on the minced meat so that they form one continuous straight line. Depending on the size of the eggs, they can be placed at some distance from each other.
Cover the eggs with the remaining half of the minced meat and form a tight sausage directly with your hands so that the mass does not crumble to the sides.
Cover the minced meat with eggs with the remaining layer of dough. Wrap the edges and mold them together very tightly so that the filling does not escape. Using a knife, make several shallow cuts on top of the roll. And in order for the edges of the product to be smooth and beautiful, go over them with the tines of a fork, forming small stripes.
Step 5: Bake the meatloaf in puff pastry.
Set the oven to preheat to 200 degrees Celsius. Meanwhile, brush the roll with whipped raw egg and place it on an oiled ovenproof baking sheet. Place the dough in the preheated oven and bake for 35-40 minutes. The finished roll will be covered with delicious golden brown crust and will give off an amazing meaty smell. But don’t rush to try it, like any other baked goods, you need to let it cool until room temperature, but then feel free to start serving the roll on the table.
Step 6: Serve the meatloaf wrapped in puff pastry.
Cut the meatloaf in puff pastry into thin slices and serve as an appetizer. It is very important to supplement it tomato sauce, sour cream or spicy horseradish. I am sure that your family and guests will be simply crazy about such juicy and delicious pie. But don’t forget to treat yourself to it too.
Bon appetit!
If you took yeast puff pastry, then after you form a roll out of it, let the dough stand and rest for 15-20 minutes.
Also, the filling for such a roll, in addition to minced meat, can be cheese, bacon and various dried fruits.
Besides minced meat you can use chicken in combination with pork.
In summer it is very tasty to prepare this roll with various herbs, as well as green onions, you can even bake it inside directly with the arrows, placing it under the eggs.
Just the other day I came across a recipe for this roll, and I decided to immediately try it in practice. It was already late, the puff pastry was defrosted only at 11 pm. The incredibly appetizing smell deprived everyone of sleep, everyone waited and walked around in circles :) And in the night the whole family devoured this juicy meatloaf With cheese crust and the aroma of rosemary.
This puff roll tastes like everyone's favorite empanadas. But due to the cheese and rosemary, the taste is very unusual. I’m sure that soon, at the request of the workers, I will make it again - puff pastry and minced meat are always in the refrigerator, so the main thing is to defrost the whole thing in advance.
A few words about the ingredients for puff pastry roll with minced meat
- Please note that the dough we use is yeast-free. We don't want the roll to rise. It will already turn out tall due to the filling;
- Rosemary is a must-have component, in my opinion. We shouldn't neglect them. A roll without rosemary will lose its charm, it will not be a “wow roll”, but just a roll;
- You need low-fat minced meat, this is important. I had pork with virtually no fat;
- I really liked the cheddar cheese roll. He has a very rich taste and cheddar plays a prominent role in the roll.
Ingredients:
puff pastry without yeast 500 g
minced meat (lean pork) 500 g
cheese300 g
dried rosemary 1 tsp.
salt to taste
black ground pepper taste
chili pepper to taste
vegetable oil 3 tbsp. l.
Number of servings: 6 Cooking time: 45 minutes
Recipe
Step 1: Thaw puff pastry and minced meat
As you know, puff pastry takes a long time to defrost. The packaging says 1-1.5 hours. That's right, it took me an hour and a half. So take the dough out freezer in advance. If your minced meat is frozen, now is the time to take it out and defrost it too. By the way, from the amount of dough and minced meat specified in the recipe, two rolls are obtained.
Step 2: Fry the onions
Chop the onion finely, pour vegetable oil into the frying pan and fry the onion over low heat until golden translucent. By the way, today I tried out a new non-stick frying pan with a “stone-like” coating for the first time. I really liked the result. Nothing sticks to the surface.
Step 3: Add minced meat to onions
Lay out the minced meat and, stirring constantly, fry it along with the onion until it stops being pink. Before full readiness You don't have to finish the minced meat. At the end of frying, add ground black pepper and chili powder. If you don't like it spicy, you don't have to add chili.
Step 4: Add Rosemary
To ensure that the rosemary was distributed evenly throughout the filling and that there were no “sticks” (my children are strict about this), I used a mortar. One minute - and the rosemary turned into powder. You can grind it in a blender. Now let’s “rosemary” our fried minced meat. The aroma will go - wow! Simmer the minced meat with rosemary for just another minute. All, meat filling ready, let it cool.
Step 5: Trem Cheese
It needs to be grated on a coarse grater. 2/3 of the part will go into rolls, 1/3 - into rolls. I grated the first part on a coarse grater, the second on a fine grater. Now everything is ready. You can form rolls.
Step 6: Roll out the dough
Place the dough on a floured surface. It’s good if you have a special oilcloth on your farm for rolling out the dough; it doesn’t stick to it at all, which is convenient. Roll out the dough with a rolling pin to a thickness of 3 mm.
Step 7: Spread the cheese
Take 2/3 of the cheese, grated on a coarse grater, and distribute it onto the dough. We leave 2 cm of free space around the edges so that we can then easily seal the edges of the roll.
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