Meat rolls made from puff pastry with minced meat. Puff pastry rolls with minced meat and cheese. To prepare you will need

Just the other day I came across a recipe for this roll, and I decided to immediately try it in practice. It was already late, the puff pastry was defrosted only at 11 pm. The incredibly appetizing smell deprived everyone of sleep, everyone waited and walked around in circles :) And at night the whole family devoured this juicy meatloaf with a cheese crust and the aroma of rosemary.

This flaky roll tastes like everyone's favorite empanadas. But due to the cheese and rosemary, the taste is very unusual. I’m sure that soon, at the request of workers, I will make it again - puff pastry and minced meat are always in the refrigerator, so the main thing is to defrost the whole thing in advance.

A few words about the ingredients for puff pastry roll with minced meat

Please note that the dough we use is yeast-free. We don't want the roll to rise. It will already turn out tall due to the filling;

Rosemary is a must-have component, in my opinion. We shouldn't neglect them. A roll without rosemary will lose its charm, it won’t be a “wow” roll, but just a roll;

You need low-fat minced meat, this is important. I had pork with virtually no fat;

I really liked the cheddar cheese roll. It has a very rich flavor and the cheddar plays a prominent role in the roll.

Ingredients:

puff pastry without yeast 500 g

minced meat (lean pork) 500 g

cheese300 g

dried rosemary 1 tsp.

salt to taste

ground black pepper to taste

chili pepper to taste

vegetable oil 3 tbsp. l.

Number of servings: 6 Cooking time: 45 minutes

Recipe

Step 1: Thaw puff pastry and minced meat

As you know, puff pastry takes a long time to defrost. The packaging says 1-1.5 hours. That's right, it took me an hour and a half. So take the dough out of the freezer in advance. If your minced meat is frozen, now is the time to take it out and defrost it too. By the way, from the amount of dough and minced meat specified in the recipe, two rolls are obtained.

Step 2: Fry the onions

Chop the onion finely, pour vegetable oil into the frying pan and fry the onion over low heat until golden translucent. By the way, today I tried out a new non-stick frying pan with a “stone-like” coating for the first time. I really liked the result. Nothing sticks to the surface.

Step 3: Add minced meat to onions

Lay out the minced meat and, stirring constantly, fry it along with the onion until it stops being pink. The minced meat does not need to be brought to full readiness. At the end of frying, add ground black pepper and ground chili. If you don't like it spicy, you don't have to add chili.

Step 4: Add Rosemary

To ensure that the rosemary was distributed evenly throughout the filling and that there were no “sticks” (my children are strict about this), I used a mortar. One minute - and the rosemary turned into powder. You can grind it in a blender. Now let’s “rosemarinate” our fried minced meat. The aroma will go - wow! Simmer the minced meat with rosemary for just another minute. That's it, the meat filling is ready, let it cool.

Step 5: Trem Cheese

It needs to be grated on a coarse grater. 2/3 of the part will go into rolls, 1/3 - into rolls. I grated the first part on a coarse grater, the second on a fine grater. Now everything is ready. You can form rolls.

Step 6: Roll out the dough

Place the dough on a floured surface. It’s good if you have a special oilcloth on your farm for rolling out the dough; it doesn’t stick to it at all, which is convenient. Roll out the dough with a rolling pin to a thickness of 3 mm.

Step 7: Spread the cheese

Take 2/3 of the cheese, grated on a coarse grater, and distribute it onto the dough. We leave 2 cm of free space around the edges so that we can then easily seal the edges of the roll.

Step 8: Spread the minced meat

Place fried minced meat evenly on top of the cheese. Then carefully roll up the roll. It is not difficult. If holes form, feel free to cover them with dough. Overall, everything went smoothly and successfully for me.

Step 9: Place in the oven

Then you need to seal the edges of the rolls carefully. Take a baking tray, put baking paper on it and grease it with vegetable oil. Then carefully lay out the rolls. Bake puff rolls in the oven for 15 minutes at a temperature of 210-220 degrees.

Step 10: Sprinkle with cheese

Then we take out the products and sprinkle with the remaining cheese. Put it back in the oven. You can then increase the temperature to 250 degrees and turn on the grill (top heat) to bake the cheese. It took me 2 minutes to get a cheese crust. These are some beauties they turned out to be. I highly recommend it! Bon appetit!

A puff pastry roll with minced meat looks incredibly appetizing, and the aroma cannot be described in words! Preparing such a roll is not at all difficult, because the recipe uses ready-made puff pastry, ideal even for those who are not into baking. Moreover, you can take both yeast puff pastry and yeast-free dough, as such you will not feel any difference in taste, in both cases the roll is prepared the same way. The only thing is that with yeast puff pastry, the outer layer of the roll will be more airy.

Ingredients

500 g pork (can be replaced with beef)
packaging of ready-made puff pastry without yeast (500 g)
1 egg
1 onion
3 tablespoons sour cream
some flour
salt, pepper, sunflower oil

How to make puff pastry roll with minced meat

Grind the meat into minced meat along with the onion, peeled and cut into several pieces. Season it thoroughly with salt and pepper and mix with your hands. You will need about a teaspoon of salt, and a quarter of a teaspoon of pepper.

Then turn on the oven to warm up to 180 degrees. At the right moment it will just reach the required temperature.

Fry the minced meat until half cooked in a frying pan, adding a couple of tablespoons of sunflower oil.

Pre-defrost the finished puff pastry. There were four layers in my pack of dough, which I had to combine into one rectangular layer.

Sprinkle the work surface with a light layer of flour and arrange the layers of dough so that each subsequent one slightly covers the previous one. Then we'll go over the dough with a rolling pin and seal it.

Roll out the dough to the size we need, mine turned out to be about 30 cm by 40 cm.

Then put our filling on top of the dough and distribute it evenly, not reaching the edges by 3-4 cm. Lightly grease the layer of minced meat with sour cream, this will make the filling more tender and juicy.

Form a roll. Fold the long edges of the dough inward and roll the roll (the seam will be at the bottom).

Then beat one egg and brush it over the entire surface of the future roll.

We transfer the roll to a baking sheet and put it in the oven (let me remind you that we have already preheated it to 180 degrees). Bake the puff roll with minced meat for 50 minutes, then remove from the oven, cut into portions and serve with vegetable salad and various sauces.

1. Wash the meat, cut off excess films and fat. Twist it through a meat grinder. Season with garlic, ground pepper, salt and your favorite spices. Mix well. I recommend taking lean meat, without fat. Since puff pastry is prepared using butter or margarine, the roll will be quite fatty and filling.

2. Heat vegetable oil in a frying pan and add minced meat to fry. Turn the heat to high and cook for 2-3 minutes, stirring occasionally. It will quickly become covered with a crust, which will retain the juiciness of the meat.

3. Turn the temperature up to medium and add all the spices and spices to the minced meat. Season with salt and pepper.

4. Stir and simmer the minced meat for 5-7 minutes, stirring from time to time. Make sure that it is not too liquid, otherwise the dough will turn out soggy and not crispy.

5. By this time, defrost the dough naturally without using a microwave oven and roll it out into a rectangular layer 3-5 mm thick.

6. Spread the filling onto the dough in an even layer, leaving 1.5-2 cm from the edges.

7. Fold the dough over three edges of the layer, covering the meat filling so that it does not fall out.

8. Roll the dough into a roll.

9. Place the roll on a baking sheet, seam side down, brush it with milk, butter or egg so that the product has a golden, appetizing crust, and bake it in a preheated oven at 180 degrees for half an hour. Serve the finished pie either warm or chilled.

Watch also the video recipe on how to make a puff pastry roll with minced meat.

Step 1: prepare the dough.

For puff pastry, I suggest taking ready-made ones. Therefore, all you have to do is remove it from the package and defrost it at room temperature, or follow the instructions. And then roll out both layers of dough using a rolling pin into rectangles with sides approximately 30 by 40 centimeters, or ovals of similar size, depending on what shape you want to make the pie. Important: Don't forget to prepare your work surface first by sprinkling it with a little wheat flour.

Step 2: prepare the minced meat.

The minced meat is also defrosted before cooking and dumped into a deep bowl.
Prepare the remaining ingredients in advance. That is, rinse the dill and chop it into small pieces. Peel the onion, rinse with cool water and also chop with a knife. After peeling, pass the garlic cloves through a special press, turning the ingredient into a kind of mush.
Add all prepared ingredients to the defrosted minced meat and mix thoroughly. Then break it there one chicken egg, pepper and salt. Add mayonnaise as the last ingredient and mix everything well again.

Step 3: prepare the eggs.

We also need 3-4 boiled eggs for the filling. Therefore, boil these ingredients in advance for 10-13 minutes. And then cool in ice water. In this case, you need to immerse the eggs in cold water immediately after boiling, this will make the shells much easier to peel off. There is no need to cut peeled boiled eggs; leave them whole.
You should have one raw egg left. It needs to be broken into a separate bowl and whisked with a fork or whisk.

Step 4: Form the meatloaf in the puff pastry.

Take one layer of rolled out dough and place half of all the prepared minced meat in the middle. Flatten it slightly in the middle.

Place the boiled eggs on the minced meat so that they form one continuous straight line. Depending on the size of the eggs, they can be placed at some distance from each other.

Cover the eggs with the remaining half of the minced meat and form a tight sausage directly with your hands so that the mass does not crumble to the sides.

Cover the minced meat with eggs with the remaining layer of dough. Wrap the edges and mold them together very tightly so that the filling does not escape. Using a knife, make several shallow cuts on top of the roll. And in order for the edges of the product to be smooth and beautiful, go over them with the tines of a fork, forming small stripes.

Step 5: Bake the meatloaf in puff pastry.

Set the oven to preheat to 200 degrees Celsius. Meanwhile, brush the roll with beaten raw egg and place it on an oiled ovenproof baking sheet. Place the dough in the preheated oven and bake for 35-40 minutes. The finished roll will be covered with a delicious golden brown crust and will exude a stunning meaty smell. But don’t rush to try it, like any other baked goods, you need to let it cool to room temperature, and then feel free to start serving the roll on the table.

Step 6: Serve the meatloaf wrapped in puff pastry.

Cut the meatloaf in puff pastry into thin slices and serve as an appetizer. It is very important to supplement it with tomato sauce, sour cream or spicy horseradish. I am sure that your family and guests will be simply crazy about such a juicy and tasty pie. But don’t forget to treat yourself to it too.
Bon appetit!

If you took yeast puff pastry, then after you form a roll out of it, let the dough stand and rest for 15-20 minutes.

Also, the filling for such a roll, in addition to minced meat, can be cheese, bacon and various dried fruits.

In addition to minced meat, you can use chicken in combination with pork.

In the summer it is very tasty to prepare this roll with various herbs, as well as with green onions, you can even bake it inside with the arrows, placing it under the eggs.

Let's prepare a puff pastry roll with minced meat and cheese. Puff pastry is universal; you can use it to prepare both savory and sweet pastries. It goes well with many types of fillings. The result is a juicy roll with a crispy crust. In total, the preparation time for the roll is about an hour. A 500 gram package of dough produces two large rolls that can feed a family of four.

To prepare the filling you will need to fry the champignons along with the onions. Minced meat can be taken from any type of meat or a combination of them.

Recipe for puff pastry meatloaf with minced meat

Dish: Baking

Preparation time: 30 min.

Cooking time: 50 min.

Total time: 1 hour 20 minutes.

Ingredients

450 g minced meat
300 g Champignon mushrooms
150 g onion
100 g hard cheese
500 g puff pastry
salt

Step-by-step recipe with photos

How to cook puff pastry meatloaf with cheese in the oven

Frozen dough should be removed from the freezer and defrosted at room temperature for an hour. You need to make sure that the dough sheets do not stick to each other, so when the dough begins to thaw, separate them from each other.

Cut the champignons into slices, finely chop the onion using a knife. Fry mushrooms and onions in oil for ten minutes.

The cheese must be shredded using a grater.

Beat the egg with a fork.

Roll out the dough layer with a rolling pin as thin as possible. The working surface of the table should be dusted with flour so that the dough does not stick to it and is not deformed.

Place a thin layer of minced meat on the dough, leaving about five centimeters at one end.

Place the cooked mushrooms and onions on the minced meat, trying to distribute them evenly throughout the minced meat.

Sprinkle grated cheese on top of the mushrooms.

And brush the entire surface of the filling with beaten egg.

The egg and cheese act as a binder for the filling ingredients so that when finished it does not fall out of the dough. Now the dough with filling needs to be rolled up as tightly as possible.

Pinch the edges of the roll. Place the roll on a baking sheet, with the seam on the bottom. Brush the surface of the roll with the remaining beaten egg.