grounded meat (pork) 1 kg
puff-pastry -250 gr.
carrot 1
Eggs 2
bread crumbs - 4 spoons
spice Mincemeat 25 gr.
garlics- 2 clove
marinated champignons- 200 gr
Add finely grated carrot, bread crumbs, garlic, egg, spices and salt to the grounded meat. Mix well, add marinated champignons (200 gr). Mix meat very well. Form into fir-tree shape (christmas tree shape) and move the formed roast into the baking tray lined with baking paper. Roll the puff pastry and cut into 5 cm strips. Wrap the “fir tree” with puff pastry strips. Start from bottom to top and put one strip on another. Fix pastry with pins in a couple of places in order not to slide. Brush the top with an egg shake. Bake at 180° C for about 50 minutes. Decorate the roast. It is delicous to eat warm and cold.
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