Meat ring with a secret
In summer we want more vegetables, herbs, berries... But in winter - meat, hearty! I offer a delicious meat dish. And the secret... is in the quail eggs that are inside. Both adults and children like the dish, and it is not a shame to serve it on the festive table.
Ingredients
Servings 5- minced meat (from veal) - 600 g
- onion - 1 pc.
- garlic - 2 teeth
- white bread - 100 g
- milk - 100 ml
- spices for minced meat (to your taste) - 2 tbsp. l.
- white cabbage - 150 g
- chicken egg - 1 pc.
- sol - 1 h. l.
- quail egg - 10 pcs.
- puff pastry (or shortbread) - 100 g
Cooking
Step 1
Boil quail eggs, cool and peel.
Step 2
Scroll minced meat in a meat grinder and with it: onions, garlic soaked in milk and squeezed white bread, cabbage. Add salt, spices, remaining milk, chicken (raw) egg and mix thoroughly.
Step 3
Using two culinary rings (diameter 22 and 5 cm), put the minced meat on a baking sheet covered with parchment, in the form of a ring. Stick quail eggs into the minced meat all over the circle and carefully cover them with minced meat on top so that they are not visible. Bake the meat ring in the oven at 180 degrees for 25 minutes.
Step 4
Roll out the dough to a thickness of 3-4 mm and cut into narrow strips 1.5-2 cm wide. Remove the meat ring from the oven and carefully remove the cooking rings. Lay the strips of dough on top and place back in the oven for 15-20 minutes, until the dough and meat ring are browned. Cool slightly and serve.