“The roast wrapped in puff pastry is juicy and delicious. It’s stuffed with seasonal vegetables and minced meat. This time I used aubergine, carrots, mushrooms and a tomato. An excellent combination. The mixture of garlic and onion with fresh herbs intensifies the taste of the filling, and the puff pastry locks all the juices in. But my favourite addition is the smoked sausage, which sends this roast to another tasty dimension.”
Ingredients:
500g minced meat (beef and pork)
¼ pair homemade smoked sausage
2 rolls puff pastry
4-5 champignon mushrooms
½ middle size aubergine
1 tomato
1 onion
3-4 garlic cloves
2 carrots
2 spoons tomato sauce
bunch of parsley
3 fresh oregano springs
2 eggs
salt
freshly ground pepper
olive oil
500g minced meat (beef and pork)
¼ pair homemade smoked sausage
2 rolls puff pastry
4-5 champignon mushrooms
½ middle size aubergine
1 tomato
1 onion
3-4 garlic cloves
2 carrots
2 spoons tomato sauce
bunch of parsley
3 fresh oregano springs
2 eggs
salt
freshly ground pepper
olive oil
Method:
- Finely dice the onion, aubergine and carrots. Season with salt and pepper, and sauté in a slush of olive oil till tender.
- Add diced tomato, chopped parsley and sauté till the tomato releases its juices. Then add crushed garlic and continue to cook for maximum 30 seconds.
- Place the vegetables into a bowl and let it cool down. Meanwhile, prepare the mushrooms and the meat.
- Slice the mushrooms and sauté them, together with oregano, in the same pan as the vegetables, just add a bit of olive oil. Before tossing them in, the pan and oil must be hot, otherwise the mushrooms will release the water. Add the sautéed mushrooms to the vegetables and stir.
- Finely dice the sausage and again cook it in the same pan. Sauté it till it starts to release the fats and begins to smell amazingly! Add the minced meat, stir and quickly sauté everything together. Season with salt and pepper.
- Add the meat to the vegetables. Whisk the eggs and add them to the mixture. Set a bit of egg wash aside for the coating of the pastry. Mix everything well together and leave it for 5 minutes to set.
- Roll out the puff pastry onto a baking tray or directly onto a baking stone.
- With one of the longer edges in front of you, spread the filling thickly over one half of the pastry. Fold the other half of the pastry over the filling and gently press the edges together to seal. Now wrap it with the other roll of pastry, but this time make the edge on the other side of the loaf.
- Decorate the loaf with the leftover pastry and brush all over with egg wash.
- Bake in a preheated oven at 190°C for around 40 minutes, or until nicely golden.
- Leave the roast to set for 10 minutes.
- Serve it with a tomato salad, drizzled with pumpkin seed oil.
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