The original way to serve meat is to make rolls in the oven. The dish turns out to be hearty. Suitable for serving as a main course for lunch or dinner.
It is necessary
- - ready-made puff pastry without yeast (unleavened puff) 500 g;
- - minced pork with a fat content of 300-350 g;
- - onion 1 pc.;
- - parsley greens;
- - flour for rolling;
- - salt;
- - ground black pepper;
- - chicken egg (slightly beaten) 1 pc.
Instructions
Step 1
Cooking the filling. Pass the rather fatty pork through a meat grinder along with a small amount of finely chopped white bread. Finely chop the onion or grate it on a coarse grater. Rinse and chop the parsley. Mix everything with minced meat. Salt and pepper a little and carefully remember the minced meat with your hands until you get a plastic mass. Roll the minced meat into a ball and throw it with all force with both hands on the table so that it spreads out. Reassemble into a ball and throw again. Repeat 10-15 times.
Step 2
Roll the dough thinly into a rectangle about 15 cm wide. The width depends on whether you want to make small rolls or larger. The width of 15 cm is optimal. The length of the rectangle depends on how long the minced meat sausage you roll out. For convenience, you can cut the dough in half, making the rectangles half as short. Set the rolled dough aside. Prepare two baking sheets, line them with baking paper. Dust the board with flour, lay out half of the minced meat and, dusting a little with flour, roll out the sausage to the desired size.
Step 3
Unroll one layer of dough and place the filling on top of the dough. Lubricate the edges of the layer with a lightly beaten egg. Carefully wrap the filling in the dough, the seam should come out at the bottom. Using a very sharp knife, cut the workpiece into pieces about 4-5 cm long. If the minced meat comes out a little, smooth it with a hand moistened with water. Lubricate the rolls with a beaten egg and make two cross-shaped cuts on top with scissors. Transfer the rolls to a baking sheet and place in an oven preheated to 200 ° C for 20-25 minutes. Transfer the finished rolls to a wire rack to cool slightly and serve.
