Meatloaf with egg in puff pastry
Description
The dish is prepared without unnecessary complications. Finely chop the onion, sauté it, then let it cool. Mix the minced meat with oregano, pepper, salt, ground garlic, the sautéed onion, and raw egg white. As for the boiled eggs, cut them in half. Thaw the dough and lay it out on the table as a 35–40 cm sheet, cutting off a 2 cm wide strip from it. Place one-third of the meat mixture in the center of the dough and spread it evenly over the surface. Place the halved eggs on top, cut side down. Cover everything with the remaining meat mixture. On the dough edges not covered with filling, make diagonal parallel cuts. Fold the cut strips over the filling, overlapping them, then brush with egg yolk. Place the reserved dough strip on top and also brush it with yolk. Bake at 200°C until golden brown. Serve the finished dish warm.