The MEATLOAF IN CRUST evokes many childhood memories for many people. In particular it reminds us how our mothers, with great skill, knew how to surprise us. A typical dish for Italian Sundays and festive days.
The meatloaf in puff pastry is a very rich main course that combines the tenderness of the meat and vegetables with the crunchiness of the flaky outer puff pastry shell.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (rectangular)
- 1.1 lbs ground beef
- 8 slices prosciutto (dry-cured ham)
- 1 carrot
- 1 stalk celery
- Half onion
- 1/2 cup peas
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 egg (medium)
- 1 sprig rosemary
- 1 egg yolk
- 1 tablespoon milk
- sesame seeds
FOR THE MEATLOAF IN PUFF PASTRY YOU WILL NEED
- 1 Pan
- 1 Bowl
- 1 Cutting board
- 1 Baking sheet
- 1 Brush
METHOD FOR MEATLOAF IN PUFF PASTRY
For the preparation of the MEATLOAF IN PUFF PASTRY, first dice the carrot, celery and onion. Put them in a pan with a drizzle of oil and the peas (frozen or fresh). Let them cook for 10 minutes, seasoning with salt and pepper and adding a little water if they dry out too much. Then let them cool.
In a bowl place the ground meat, the egg, the chopped rosemary needles, salt and mix. Then add the cooked vegetables and gently fold them in with a fork.
Create a base using part of the prosciutto slices, slightly overlapping them. Place the meatloaf on top and cover it with the remaining prosciutto.
Unroll the puff pastry on a baking sheet, place the meatloaf on top and close it, sealing the ends well. Brush it with the egg yolk mixed with a splash of milk, and sprinkle with sesame seeds.
Bake in a preheated conventional/static oven at 356°F for about 40 minutes. Once ready, remove from the oven and let it cool slightly. Then slice it with a serrated knife into slices about 3/8 inch thick and serve.
