Meatloaf Puff Pastry Ring
For a long time I had this idea of cooking a meatloaf ring covered in a delicios puff pastry crust. I can tell you without modesty that it's a brilliant recipe and a great way to serve the traditional meatloaf. The pastry shell is delicios and can be be adapted to any meat - chicken, lamb, turkey, giblets etc. If you don't have store bought puff pastry in the freezer, you can make one following this quick puff pastry homemade recipe.
It will certainly shine at festive meals and it's good either cold or warm. It can also be served as a pie, depending on how much filling you use. It worked great for us, the kids ate without any comments. You can combine this meatloaf ring in puff pastry shell with your favourite salad. I like most the picture with the section of the boiled egg, see the steps below.
You can prepare the meat in 2 ways:
- fry it in a pan with a little oil and add a white onion at the end (this is how I did it this time);
- or simply boil it in water, with any spices you like.
Let cool after cooking the meat either way.
Then grind the meat using the meat grinder or finely chop using a knife.
Add the chopped greens to the minced meat - the green onion and green garlic, plus parsley and dill.
Add also 5 eggs, 1 tbsp salt and a little ground black pepper, mix well with a spoon.
I like it without too many flavours, but you can adapt it to any taste.
Place the puff pastry in the baking sheet, lined with parchment paper.
Cut the extra bit to obtain a square in the baking sheet. Set the extra bit aside, we will use it later.
Place a glass or a mug in the middle of the square.
Spread out the meat filling around the glass or mug.
Even out and press with a spoon into a ring shape.
Now insert the boiled eggs in the meatloaf ring, use a spoon to push the eggs deep inside the filling.
Cut the extra pastry around the meatloaf ring, but leave about 1cm excess from the edge.
Lift up the edge to create the bottom border for our meatloaf.
Carefully remove the glass from the middle.
Trim the edges in the middle and lift up the borders.
Cut the remaining pastry into 1-1.5 cm wide strips.
Cut oblique slits with a knife on each strip, lenghtwise.
We finally decorate around the meatloaf ring with these strips, starting from the bottom.
And on top, covering the space between the eggs.
Brush the pastry with eggwash and bake the meatloaf ring in the preheated oven to 160 degrees C for 30-40 minutes, until gold brown.
Let cool for at least 3-4 hours after baking.
Arrange on a nice platter, admire the shape and savour the taste - it's balanced and delicious, I really recommend this recipe.
Enjoy!
