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- 600 GRAM PORK FILLET
- 250 GRAM
PUFF PASTRY
- 300 GRAM SPINACH
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 1 EGG
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- 600 GRAM MINCED BEEF
- SALT AND FRESH MILLED PEPPER
- 2 TBSP TOMATO KETCHUP
- 1 ONION, chopped
- 1 TSP NUTMEG
- 1 CLOVE GARLIC, mashed
- 1 TBSP PARSLEY, chopped
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Fry the pork on all sides
for 5 minutes. Put salt and fresh milled pepper on it. Fry the onions and
the garlic, add the spinach and stir fry for 5 minutes. Roll out the puff
pastry to a rectangle, big enough to fit around the pork. Distribute the
spinach over it and put the pork fillet in the middle. Mix the egg with 2
tablespoons water, fold the dough over the pork and glue the sides with the
egg mixture. Brush the rest of the egg over the top. Bake 45 minutes at 180
degrees.
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Mix all ingredients, form 6
big balls and flatten them with your hand into hamburger forms. Put under
the grill, 6 minutes each side, or fry in a grill pan. Serve with
white
buns, some leaves of lettuce, tomato ketchup,
mayonnaise
and fried onion rings.
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