A wonderful recipe for the Easter Weekend.
But it was a good idea to give it a try before Easter, because I ran into difficulties. Buying ground veal in Germany is not easy. Not many people use it here. The recipe is a French one, and buying ground veal there is not a problem.
It took me 4 days in total to order and pick it up.
On Sunday I came back from my racetrack driving on the Nürburgring and decided to prepare the dish. At first it looked a bit complicated, but it turned out very straight forward and was easy to manage.
Cooking time in the oven is 40 minutes.
Recipe for 3:
5+1 eggs
Rectangular sheet of puff pastry
250 g ground veal
100 g bacon slices
2 shallots, 1 garlic clove
1 tsp oil
4 tbsp chopped chives
50 ml creme fraiche liquide
60 g soaked and squeezed rolls
Salt, pepper
Cook 5 eggs hard, drain and cool them and peel them and set aside. Soak the bread roll in water. Preheat the oven 180 C fan.
Chop shallots and garlic and cut the bacon in strips. In a small pan in a little oil saute them, set aside to cool.
Use a bowl and add the veal, the egg, the chives and soaked bread and season well. Add the stuff from the pan and 50 ml creme fraiche. Stir it to get a smooth paste.
Spread out the puff pastry and place the meat mix along the center. Set the eggs on top and fold the pastry over. Close it. Brush creme fraiche on top.
Bake for 40 min.
No comments:
Post a Comment