Makes 6-8 Servings
4 extra large eggs
3 lbs. meat loaf mix ground meat
1 large yellow onion minced
2 garlic cloves, minced
¾ tb salt
½ tspn pepper
1 package of puff pastry dough
1 egg and 1 tb of water or milk for egg wash
6 apples (optional)
Prep time: 20 minutes | Cook time: 1 1/2 hours
Unlike the Russian Roulette this one is much tastier with a very pleasant ending. This makes a lovely dish for a dinner party. The combination of egg, meat and puff pastry makes for very filling servings.
Preheat oven to 400°F.
For the Eggs:
In a pot pan large enough to boil 4 eggs, bring water to a boil and reduce to simmer. Once simmering, using a slotted spoon, add 4 eggs to the water and simmer for 10 minutes. Once done, drain water and place under cold running water for 3 minutes to stop the cooking and cool the eggs. Leave the now hard boiled eggs in the cold water to cool. Once cool, remove shells and set aside.
For the Meat:
Meanwhile, in a medium sized non-stick sauté pan over medium low heat cook the onions until translucent, approximately 5 minutes. If the onions start to brown add a tablespoon of water and cook until the water evaporates. Add garlic and cook for an additional minute, make sure not to burn the garlic.
In a medium sized mixing bowl add meat, now cooked onion and garlic, salt and pepper and mix well. Place a sheet of aluminum foil 18 inches in length on a workspace. Using a brush, brush olive oil on the surface of the aluminum foil. Lay out the meat mixture on the foil and using your hands or a rubber spatula spread out into a rectangle 9” by 12”. You should now have a rectangle with the 12” side closest to you and the 9” on your right and left.
Place the 4 eggs lined up in a row one in front of the other on the left hand side. They should be lined up along the 9” vertical side of the rectangle and not horizontally. Take the other edge of the aluminum foil and gently fold over the meat mixture on top of the eggs. You should now have a roll of eggs in the middle and meat all around. Roll it around to make a general large sausage looking roll. Take two more pieces of aluminum foil and wrap them around the ends so that it is wrapped all around.
Place the meat roll onto a baking sheet or roasting pan, set into the upper third of the preheated oven and roast for 45 minutes. Once done, take out of the oven and let cool for 1 hour.
For the Roulette:
Once the meat roll is sufficiently cooled, it is time to wrap it in the puff pastry. Puff pastry must be chilled when working with it. The butter in between each layer evaporates as it heats up therefore separating the layers of dough. If the butter is warm then it just blends together and you loose that beautiful layer separation.
On a floured board or work surface, roll out one sheet of puff pastry into a 12”X12” square. Unwrap the meat roll from the aluminum foil and pat dry on all sides with paper towels. Place the meat roll directly in the middle of the puff pastry. Roll out one more sheet of puff pastry into a rectangle and cut out a shape to fit the top of the meat roll covering it on the top and sides. Brush with egg wash.
Using a sharp knife cut the bottom puff pastry into strips that start from the meat roll. This will allow you to make a decorative braid on top. Take the top and bottom of the bottom puff pastry and wrap onto the meat roll. Brush with egg wash. Then start braiding, laying each strip of pastry and brushing it with egg wash before proceeding with the next strip. Brush once more with egg wash, place on a baking sheet lined with parchment paper and bake for 25 minutes.
Core and slice the apples into 8ths. Brush with olive oil and bake on a separate baking sheet for 40-45 minutes. This can be used a side dish to go with the Roulette.