Meatloaf in Puff Pastry

Baked pastry crust, wrapped around a meatloaf with tasty fillings and, of course, with boiled eggs!
Try this meatloaf wrapped in dough crust with more vegetables in the filling and no bread.
work: 01h:00′ time: 02h:00′ easy: 2/5

Ingredients (6 servings)

  • 5 boiled eggs
  • 2 sheets of puff pastry or kourou
  • 800 gr/28 oz minced meat
  • 2 medium sausages
  • 150 gr/5.5 oz smoked ham
  • 3 tbsp olive oil
  • 1 large onion, minced
  • 2 zucchini
  • 1 carrot
  • 1 green pepper (optional)
  • 2 eggs, 1 for filling and 1 for coating
  • salt & pepper
Pour the olive oil in a pan and sauté the onion for a while until soft and translucent.
Wash and dry the zucchini.
Grate on the coarse grater and place in the pan with the onions to absorb the juices.
Cut into small pieces, the green pepper, the sausage and the ham.
Mix well with the minced meat.
Wash, dry and grate in the coarse grather, the carrot. Add to the meat mixture.
Add one egg.
Mix well and add salt & pepper.
In a long form, spread a sheet of dough.
Pour in half the quantity of the meat mixture and spread lightly the surface with the back of a spoon.
Place the eggs in a line, one after another.
Cut a little egg white on their tips to push them closer together.
Cover with the remaining meat mixture.
Turn the edges of the dough over with the filling and cover with the second pastry sheet over the surface of the roll and a little from the sides. It should be covered completely and the sheets should stick together.
If you have leftover dough cut it in various shapes and decorate the surface of the roll.
Beat an egg with one tablespoon water and brush the dough so that it gets a nice golden color.
Bake at 190°C/ 375°F/ Gas Mark 5 for one hour or until we are sure that it is cooked.
If it gets a nice color too soon, cover it with an aluminum foil and continue baking.
Meatloaf in Puff PastryIn the summer the ready made dough is very sensitive to high temperatures, so you should put the form in the refrigerator at each subsequent stage.
Do not leave the dough exposed to warm air for long periods.

This dish is usually served with boiled rice, peas and baby carrots or a simple green salad because it is a relatively heavy dish.