Thanks to the fact that puff pastry can be bought in the supermarket, any housewife can please her family with original pastries. After all, in fact, it is important not only to cook food deliciously, but also to be able to serve it beautifully to the table. Cutlets in puff pastry, decorated like balls of thread, will look very beautiful on the table and will especially appeal to children, and for greater effect, the balls can be painted with multi-colored food coloring. In this design you can do the same. It all depends on the tastes and needs of your family.

Ingredients for meat balls in puff pastry:

• Pork pulp - 700 gr.;
• Garlic - 3 cloves;
• Salt - 1/2 tsp;
• Ground black pepper- 1/3 tsp;
• Lard - 70 gr.;
• Puff pastry - 3 sheets;
• Vegetable oil- for frying cutlets;
• Egg - 1 piece;
• Semolina - 1/2 cup.

To paint balls:

• Dill or cockerel greens- 10 branches;
• Tomato paste - 2 tsp;
• Yolk -1 PC.

How to cook oven-baked meatballs:

1. Take out the sheet puff pastry to defrost. At the same time, grind the meat, bacon, onion and garlic into a meat grinder with a not very large mesh. Add salt and ground pepper to the minced meat. You can add seasonings as desired, but do not overdo it so that the cutlets do not turn out too spicy.
3. To make the meat balls juicy, add the yolk and 1/2 cup of semolina to the minced meat.
4. Mix the minced meat with your hands very thoroughly and let it brew for 20 minutes. Then we form medium-sized balls.
5. Place the round cutlets in a well-heated frying pan with also heated vegetable oil, and fry them until cooked.
6. Meanwhile, the dough has already defrosted. Place the sheet on a floured table and roll it out lightly with a rolling pin. Start by cutting thin strips of dough from one side and rolling them into a tube. We fasten the resulting dough tubes together in 3 pieces and wrap them around the cutlets like a thread.
7. Prepare our natural colors, because this way baked meat balls in puff pastry will look like real ones. Dilute the tomato with a drop of water, grind the greens in a mortar until smooth, and stir the yolk with a fork.
8. We paint our original cutlets in the dough and send them to bake in the oven. Set the oven temperature to 190 degrees and the baking time to 30 minutes.
Serve the already baked cutlets hot. In summer, cold tomato juice and

Ingredients:

minced meat – 500 gr.,
puff pastry, ready-to-pack – 500 gr.,
salt, pepper - to taste,
egg yolks – 1-2 pcs.,
onion – 1 pc.,
garlic – 1 clove.

Preparation:

Pass the garlic through a garlic press. Chop the onion very finely. Add garlic and onion to the minced meat. Pepper and salt. Form the minced meat into balls.
Roll out the dough and cut into thin strips, no more than 0.5 cm wide.
Wrap strips of dough around our balls like a ball of thread.
Beat the yolks with a fork or whisk and brush the finished balls with them. Sprinkle a baking tray with flour. Then place the balls on a baking sheet and bake for 20-25 minutes. at a temperature of 180° degrees.

You can add fried mushrooms and boiled rice to the minced meat.
I didn't use onions and garlic.
For minced meat, I took 1 kg of turkey fillet, and one teaspoon each of salt, sweet ground paprika, ground black pepper (in this recipe I added dry adjika instead of pepper) and soda. Yes, exactly soda!
First, grind the meat twice in a meat grinder with a fine grid. Better in enamel dishes. Add salt, paprika, pepper and soda, and mix the minced meat thoroughly. Very carefully, like dough, for 15-20 minutes. After this, pat the minced meat with your hand to release the air, and put it in the refrigerator for at least a day. Or better yet, for two or three days - the minced meat will be perfect!
I foresee objections - minced meat in the refrigerator will spoil for such a long time. Nothing like this! Tested on myself more than once! Only the minced meat needs to be kept in the refrigerator in the cold zone, where the temperature is about zero degrees.
I wish you success!

Meat balls in puff pastry - photos

“Meat balls” are cooked in puff pastry with minced meat. An original dish that can be served at any holiday table.

Ingredients:

• 1 kg minced meat,
• 250-300 g of onion,
• 1-2 cloves of garlic,
• 100 g cheese,
• 1/2 tsp. soda (baking soda),
• salt, pepper - to taste,
• puff pastry,
• egg for lubrication.

How to cook:

1. Chop the onion very, very finely with a knife. Scrolling onions release juice, and this causes the minced meat to become liquid.
2. Pass the garlic through a garlic press.
3. Mix the minced meat with onion, garlic, salt, pepper and soda. Knead well and beat it. To do this, lift the minced meat and forcefully throw it into the bowl. We will do this for 5-7 minutes. Then cover with cellophane and put in the refrigerator for 30 minutes.
4. Cut the cheese into 8-10 cubes.
5. Thaw the puff pastry and divide into 8-10 pieces. Then cut each part into thin strips, approximately 1-1.5 cm wide.
6. Divide the minced meat into 8-10 parts. Roll each part into a ball, in the center of which we place a cube of cheese.
7. Fry our balls over high heat on all sides for a couple of minutes. Transfer to paper towel and let cool slightly.
8. Wrap the warm balls with puff pastry as if you were winding thread around a ball.
9. Sprinkle a baking sheet with flour and place our balls at a short distance from each other.
10. Place the baking sheet in a preheated oven at 180 degrees.
11. After 20-25 minutes, brush our balls with egg, increase the temperature to 200 and leave until the dough is browned.

P.S.:

Recipe Notes:

• When beating the minced meat, you don’t have to add an egg. Personally, I like it better this way. By beating, the small fibers of the meat become tangled, and this makes the meat sticky. Due to this viscosity of the meat, you don’t have to add an egg to it. Kababs on a spit are also made using this method.
• Soda makes the meat more tender and very juicy. It is not felt at all in the finished dish.
• I didn't bread the balls. Due to the fact that the minced meat was beaten, they do not stick to the pan.
• Instead of cheese, you can put a cube of well-chilled butter.

Helpful advice:

Bon appetit!!!

Greetings to everyone who has visited my page!
Once upon a time I accidentally came across a recipe for an original meat dish made from available products, I took note of it a long time ago and periodically cook meat balls in puff pastry in exactly this way.

This dish turns out to be universal; when hot it can be served with a side dish as a main dish, or cold as an appetizer with any drinks, so you should like it too.

As I mentioned above, we will need affordable products and then quite a bit:
- minced meat, you can take whatever you have, but it will be tastier if it is mixed;
- onions, 1 large size;
- any puff pastry according to your taste, either yeast or yeast-free, 1 package weighing 500 grams;
- salt and ground black pepper to taste;
- a little flour.

I have mixed minced meat - pork and beef, I always freeze the minced meat in portions, when I need it, I take the required piece out of the freezer in advance and defrost it. At home I had a piece weighing about 700 grams, I used it all and ended up with 17 meat balls.
The package of puff pastry must also be removed in advance and defrosted at room temperature for at least 2 hours.

First of all, peel a large onion and chop it as finely as possible, as much as possible with a knife.

Add a little salt and ground black pepper to the defrosted minced meat.

We also send chopped onions there.

Peel a large clove of garlic from dry husks and add it to the minced meat, passing it through a press.

Now mix all the ingredients thoroughly so that the seasonings are evenly distributed throughout the mixture.
We lightly beat the minced meat so that it holds its shape well and the products made from it become even more tasty.

Unroll the puff pastry, previously defrosted, and roll it lengthwise so that its thickness is 3-4 millimeters.

Then cut lengthwise with a knife into long strips 5-7 mm wide.

We form small balls from the minced meat.

Roll them in flour.

Then each resulting ball needs to be turned into a “ball”, that is, you need to wrap it with prepared dough.
Take a strip of dough and gradually wrap it around the meat ball in random order.

One ball of dough takes one and a half to two strips of dough, depending on how tightly or loosely you wrap it.

When all the “balls” are ready, turn on the oven to heat up.

I place a baking sleeve on a suitable sized baking sheet for the oven; for some time now I have started using it instead of parchment and I found it very convenient.
I place the meat pieces on top at a short distance from each other, since the puff pastry will rise slightly during baking.

In order for the appearance of the finished dish to be ruddy and attractive, it must be greased on top to form a golden brown crust while baking in the oven. For this purpose, take one chicken egg.

Shake it slightly with a fork.

Then brush each ball with the resulting egg mixture using a brush.

Place the pan in the oven, preheated to 180 degrees, for 35-40 minutes, until the dish is ready.

Serve the finished meat balls in puff pastry in any way that suits you at the moment: as a second course with any vegetable side dish or salad, as an original appetizer on a festive table for guests.

You can even serve it with tea instead of pies - just a universal dish, original, tasty and satisfying.

Bon appetit and good mood everyone!

Cooking time: PT01H00M 1 h.