- 200 gram ground beef (or a mixture of beef and pork)
- 1 shallot
- 1 garlic clove
- 1 tablespoon sweet ketjap
- 1/2 teaspoon nutmeg
- 1 egg
- bread crumbs
- pepper and salt to taste
- 1 large sheet of puff pastry
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized bowl
- oven tray lined with parchment paper
- small bowl
- silicone kitchen brush
Preparation — 10 minutes
Peel and finely chop the shallot and garlic clove. Combine them with ground beef with add ketjap, nutmeg, pepper and salt. Add an egg and a handful of bread crumbs, just enough you can form a ball with your hands. Don’t use too much otherwise the ground beef will be quite dry.
Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit and line an oven tray with parchment paper.
Finishing the mini pigs in a blanket — 20 minutes
Divide the ground beef mixture into 3 or 4 equal parts, depending on the size of your puff pastry sheet. Create rolls of the beef using your hands and place them on top of the puff pastry. Cut the pastry into 3 or 4 parts, make sure the rolls can be fully enclosed. Beat an egg with a little bit of water to create an egg wash and use it to close the meat rolls. Place the meat rolls with the sticky side downwards and coat with the egg wash. Then use a sharp knife to create small pieces, about 2 cm (0.8 inch).
Transfer the pieces to the oven tray and coat them again with the egg wash if you want. Bake them in the oven for about 10 to 15 minutes. The exact time depends on your oven en size of the pieces, they should be beautiful golden brown. Enjoy!