Meat ring with quail eggs
This ring is prepared in Poland for Easter. Moreover, the hostesses compete with each other not in the preparation of minced meat (its recipe is simple, traditional), but in intricate dough decorations.
Try and come up with something original.
Ingredients
Servings 8 servings- 1 kg ground beef
- 20 quail eggs
- 150 g ready-made puff pastry
- 250 g white bread
- eggs - 2 pcs
- onion - 1 large onion
- 1 small carrot
- garlic - 2 cloves
- vegetable oil - 2 tbsp.
- 0.5 l of milk
- parsley
- salt
Cooking
Step 1
Put mince into a large bowl. Break the bread into small pieces, soak in milk, squeeze lightly and add to the minced meat. Separate the whites from the yolks; Set aside the yolks, beat the whites and, gently mixing, add to the minced meat.
Step 2
Hard boil quail eggs, rinse with cold water and peel. Wash greens, dry and finely chop. Peel and chop onions, carrots and garlic. Heat the oil in a frying pan, fry the vegetables for 4 minutes, remove from heat, let cool. Add to minced meat along with oil. Salt, pepper. Add greens and mix with light movements.
Step 3
Lightly grease a sheet of parchment the size of a baking sheet with vegetable oil. Put minced meat on it in the form of a ring.
Step 4
Put quail eggs on the ring, trying to distribute them evenly. Press them into the stuffing and smooth the surface.
Step 5
Roll out the dough on a floured surface. Cut out of it 12 strips 2-2.5 cm wide and a length corresponding to the width of the meat ring. Lay the strips on the ring at the same distance from each other.
Step 6
From the remaining dough, cut out elongated leaves, stick them on strips. Brush dough and exposed meat with egg yolks. Preheat oven to 200°C. Bake the ring for 35-40 minutes. If the dough starts to burn, cover the ring with a sheet of parchment.