Minced Meat Roll in Estonian Recipe
Pikkpoys is a very convenient dish to prepare-one large cutlet. No need to stand sculpting and frying cutlets. Always effectively on the table on holidays and weekdays. They are also served cold for a snack. You can stuff it with large mushrooms. Usually the husband makes one cutlet in front of the guests-with eggs, etc. – with mushrooms. The length of the roll in its raw form is 40 cm, the width is 10 cm
Servings
10
Cook Time
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. Crumble the loaf, pour the milk so that it is absorbed. Or take breadcrumbs instead of bread rolls.
  2. In the mixed minced pork+beef, beat 1 egg, add spices to taste.
  3. Add bread in milk or breadcrumbs.
  4. Chop the onion and carrot. Lightly fry together.
  5. Allow to cool and transfer to the minced meat. You can add grated raw potatoes, but I did not.
  6. Spread the thoroughly mixed minced meat with wet hands on a baking sheet with parchment or on a silicone baking mat.
  7. In the center, pour grated or chopped cheese along the entire length.
  8. Boil eggs-6 pcs. and put it in the center of the “chain” tightly.
  9. Sprinkle the eggs with the remaining cheese.
  10. Take the edges of the parchment and pull the layer of minced meat to the center.
  11. Make a smooth roll with your hands, grease it with cream or mayonnaise. I have it in half.
  12. Bake for an hour (first at 200*, then reduce to 175*). It is better not to cut it immediately.
  13. The cooled roll is well divided into portions.
  14. We try to get to the middle of the egg for a spectacular cut.
  15. We serve it with fresh vegetables, lettuce leaves, and in the morning on bread for breakfast. Pikkpoiss is a traditional Estonian national dish. Pick-long, Piss-boy literal translation. There is a similar dish in other countries: in Germany and Latvia- “fake hare”, we even sell ready-made. I tried-not that, home is better! In Poland, this is “leps”, as well as the well-known “Scottish eggs” are almost the same, only they are molded in portions. I also heard “meat bread”, baked in the form of a “brick”. In our family, such a roll is often baked, my husband likes to add mushrooms in the middle and also beautifully cut. In the Estonian version, it is permissible to add grated potatoes to the minced meat.
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