25g /1 oz breadcrumbs
4 tablespoons milk
25 g / 1 oz butter
300 g/11 oz minced meat, such as beef or veal
150 g/5 oz mortadella, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
40 g/lh oz Parmesan cheese, freshly grated
2 eggs, lightly beaten
250 g/9 oz ready-made puff pastry dough, thawed if frozen
plain flour, for dusting
1 egg yolk
salt and pepper


1.Preheat the oven to 200C/40CF/Gas Mark 6
2.Line a baking sheet with baking parchment.
3. Put the breadcrumbs in a bowl, add 3 tablespoons of the milk and set aside to soak.
4.Melt the butter in a frying pan.
5.Add the meat and cook over a medium heat, stirring frequently, for about 5 minutes until lightly browned
6.Remove from the heat and tip into a bowl.
7.Squeeze out the breadcrumbs and add to the bowl with the mortadella, parsley and Parmesan.
8.Stir in the beaten eggs and season with salt and pepper.
9.When everything is thoroughly combined, shape the mixture into 30 small balls.
10.Roll out the pastry on a lightly floured surface to a fairly thin sheet and cut out 30 squares with a fluted pastry wheel.
11.Place a ball of the meat mixture in the middle of each square, then roll up and twist the ends like a toffee wrapper.
12.Lightly beat the egg yok with the remaining milk, then brush over the bonbons.
13. Place on the prepared baking sheet and bake for about 20 minutes.

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