- 1 large sheet of puff pastry
- 400 gram ground beef
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1 teaspoon fennel seeds
- 1 teaspoon curry powder
- 1,5 teaspoon mustard
- 5 eggs
- handful of bread crumbs
- pepper and salt to taste
Kitchen equipment needed
- small pan
- medium-sized bowl
- oven tray lined with parchment paper
- optional: egg slicer
- silicone kitchen brush
Preparation — 15 minutes
Boil 3 eggs for about 5 minutes in boiling water, place them under running cold water and peel them.
Season the ground beef with smoked paprika, ground ginger, fennel seeds, curry powder, mustard, pepper, salt and an egg. Add a handful of bread crumbs, don’t add too much otherwise the meat will become too dry.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and line the oven tray with parchment paper.
Finishing the ground beef and egg Wellington — 30 minutes
Place a large sheet of puff pastry on the work surface and divide the meat into 2. Divide one part into a long roll and press it gently a bit flatter in the middle of the puff pastry.
Slice the boiled eggs into slices and place half of it on top of the meat. Divide the second half of meat over the egg and finish with the rest of the egg slices.
Fold the puff pastry over the meat to create a roll and make sure it’s closed on all sides. Transfer the roll to the oven tray lined with parchment paper. Combine the last egg with a bit of water and coat the puff pastry with the egg wash. Bake the roll in the oven for about 20 minutes, or until it’s beautiful golden brown. Let it cool off shortly and use a sharp knife to divide it into slices, enjoy!