False Hare in Puff Pastry

Ingredients

• 400 g puff pastry
• soft butter (for the pan)
• 4 hard-boiled eggs
• 2 stale rolls
• 1 onion
• 1 EL vegetable oil
• 2 EL freshly chopped parsley
• 1 TL sharp mustard
• 1 egg
• 800 g mixed ground meat
• Salt
• pepper (ground)
• 1 yolk
• 2 EL whipping cream

Instructions

1. 1.

   Preheat the oven to 160°C with top and bottom heat.

2. 2.

   Roll out the puff pastry to a thickness of 3-4 mm. Cut a rectangle (the size of the baking pan) for the lid. Cut another rectangle large enough to line the pan, place it in the buttered loaf pan. From the remaining dough cut decorative strips or similar shapes as desired.

3. 3.

   Peel the boiled eggs. Soak the rolls in lukewarm water. Peel the onion, finely dice it and sauté it in a hot pan with oil until translucent. Remove from heat and let cool. Then mix with parsley, mustard, well-extracted roll crumbs and the egg into a dough. Season with salt and pepper. Fill about one-third of the dough into the loaf pan, place the peeled eggs on top and cover with the remaining meat dough. Place the puff pastry lid on top and press the edges firmly. Decorate with the strips. Whisk the yolk with cream and brush the dough with this mixture.

4. 4.

   Bake in the oven for about 1 hour and 15 minutes. If the dough darkens too much, cover it with foil. Remove from the oven, let cool briefly, lift out of the pan and serve sliced.