1 medium onion, finely chopped 1 tbsp . tbsp. rosemary, crushed 2 tbsp. tbsp. parsley, finely chopped 8 slices of smoked bacon (approx. 80 g) 6 hard-boiled boiled eggs (10 min)
Heat the oil in a frying pan, sauté the chopped onion and rosemary on medium heat until soft. Mix the minced meat with the sautéed onion, cream, parsley, fondor, salt and paprika in a baking bowl. Roll out the defrosted puff pastry on flour to a rectangle 45 x 30 cm 2 cmm thick. Cover the pastry rectangle with the bacon slices and spread half of the minced meat filling evenly on top. Now place the peeled eggs – two at a time lengthwise – on the minced form and cover with the remaining minced meat mixture. Brush the edges of the puff pastry exactly with egg yolk, wrap the filling in the pastry and press the edges slightly smooth. Place the roast on a greased baking sheet with the seal facing down, prick the pastry surface a few times with a fork and brush with the remaining egg yolk. Bake in a heated oven (200 °C ) for about 60 minutes until golden brown. If the browning is reached earlier, cover the roast with foil. As a side dish we recommend mixed vegetables or a seasonal salad. A light rose wine or beer is suitable as a beverage.
Preparation 40 min without cooling time
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