Meat glomeruli in puff pastry

Meat glomeruli in puff pastry

 

Meat glomeruli in puff pastry

Ingredients:

Puff pastry — 500 g
Meat — 500 g
Eggs — 2 pcs.
Onions — 2 pcs.
Garlic — 1 clove
Salt, herbs, pepper

Preparation:

1. First you need to cook the stuffing, it needs to twist the meat through a meat grinder, add to it chopped garlic, salt, parsley, pepper, chopped onion and egg. All thoroughly. And to beef was juicy, you can add a couple of tablespoons of mayonnaise or broth. By the way, better to take the meat of chickens, whereas glomeruli are obtained more soft and gentle. From stuffing to make small balls.
2. When the stuffing is ready, you are ready for the test, of course, previously thawed. Ready-made puff pastry thinly need to roll out and cut it into thin stripes width of about 0.5 cm — this will be our strings glomerulus, can do it figured knife, then turn out patterned stripes.
Well, when the dough is cut, the ie strings are ready, it’s time to shape the balls, ie themselves glomeruli.
3. Each bead is necessary to wrap the test strips, so as to have something similar to the glomerular thread. 4. Now these glomeruli grease yolk and was placed in the oven for half an hour to bake.
5. Eat Meat glomeruli in puff pastry can be either hot (just careful not to burn yourself juice, accumulated inside the glomerulus) and cooled down to form.

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