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Baked Hamburgerryg IIII

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Baked Hamburgerryg IIII

1Eggs
1dlSour cream
1bundleParsley
1Parsley root
1tbspBreadcrumbs
1.5tspSalt
150gButter
2Carrots
2Onion
2.5-3kgHams
3tbspDijon mustard
300gWheat flour

Instructions for Baked Hamburgerryg IIII

To prepare the Baked Hamburgerryg IIII recipe, please follow these instructions:

The hamburger backgammon may be shared. In two pieces and give a boil in cold water, put into fresh boiling water together with herbs and simmer approx. 1 hour. Let it cool completely (this can be done the day before).

Bring butter, salt and flour together and knead it quickly with egg and cream fraiche. Let the dough rest cold for a couple of hours (can also be made the day before).

Parsley is rinsed thoroughly and chopped. Stir mustard and parsley together. Remove if necessary. Bark on the hamburger rye and butter the mustard mixture over the steps.

The dough is rolled out for approx. 1 cm. Thickness, and the steps are packed into the dough. Close the edges with a fork and cut excess dough away. Use it if necessary. To make a little ornamental blades or strips that are put on with ostomy.

Brush the whole meat pack with egg and bag it in the oven at 200 degrees C for approx. 30 minutes.

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