Minced veal baked in puff pastry with spinach and feta cheese served with Herb oil

Ingredients for Minced veal baked in puff pastry with spinach and feta cheese served with Herb oil

Instructions for Minced veal baked in puff pastry with spinach and feta cheese served with Herb oil

To prepare the Minced veal baked in puff pastry with spinach and feta cheese served with Herb oil recipe, please follow these instructions:

Start with to cook herb-oil. Pick various herbs. Willow garlic fattened and cut it fine. Got it all in a blender along with the 5 Madagascar pepper and Virgin olive oil and blend to a smooth, green herb oil. Pour it into a bowl, and allow to stand and rest ½ hour before it will be used.

Came the minced meat in a bowl and stir it with salt and pepper. Peel the onion, chop it fine and skalotte also came in the bowl together with an egg and thyme leaves. Stir again. Rinse spinach and picking it so that there is approximately a handful back when the largest stalks are gone. Came the picked spinach in the bowl and also came first in feta. stir it all well through and let forcemeat stand in the bowl and rest ½ hour.

Heat oven up to 170 degrees. Scroll the 4 plates fillet out to approx. a5 paper size. Dot plates with a fork and advantage forcemeat on 4 plates. Close so each plate together forcemeat to form 4 packets. Brush the packets with a beaten egg and place them on a greased baking sheet. Set the plate in the hot oven and bake Neapolitan packages for 20 minutes.

Rinse lettuce leaves thoroughly and cut them into strips. Take fillet packs out of the oven. Serve them on 2 plates together with the strimlede salad and serve the good herb oil.