Meatball Pastry

Ingredients

• 1 stalk leek
• 400 g mixed mushrooms (button, porcini and chanterelles)
• 1 tbsp butter
• 1 kg minced beef
• 1 egg
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped marjoram
• Salt
• Pepper
• 1 tbsp mustard
• 1 tbsp olive oil (for the pan)
• 200 g puff pastry (whole wheat)
• 1 egg yolk
• 1 tbsp heavy cream

Instructions

1. 1.

   Wash, trim and finely chop the leek. Clean and dice the mushrooms. Heat butter in a skillet. Add leek and mushrooms and sauté over medium heat for 3–5 minutes. Remove from heat and let cool.

2. 2.

   Place minced beef in a bowl and mix well with leek, mushrooms, egg, herbs, salt, pepper and mustard. Brush the pan with olive oil. Fill the pan with the meat mixture and smooth the surface.

3. 3.

   Roll out puff pastry to 3–4 mm thickness and cut to size. Punch a hole in the center for steam escape. Lay the pastry over the meat filling and press edges firmly. Cut decorative shapes from leftover pastry and place on top.

4. 4.

   Whisk egg yolk with cream and brush over the pastry. Bake the meatball pastry in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 1 hour until golden brown. Slice and serve with salad if desired.