400g ground beef
9 chopped parsley leaves
3 tablespoons grated Muenster cheese, 1/2 cup ralado
3 onions
2/3 cup cooked rice
Salt and black pepper to taste
Fresh mint leaves, washed and dried
2 carrots cut into rounds
3 1/2 cups beef broth
4 tablespoons melted butter
5 tablespoons all-purpose flour
1 egg lightly beaten
1 tablespoon freshly squeezed lemon juice
400g ground beef
9 chopped parsley leaves
3 tablespoons grated Muenster cheese, 1/2 cup ralado
3 onions
2/3 cup cooked rice
Salt and black pepper to taste
Fresh mint leaves, washed and dried
2 carrots cut into rounds
3 1/2 cups beef broth
4 tablespoons melted butter
5 tablespoons all-purpose flour
1 egg lightly beaten
1 tablespoon freshly squeezed lemon juice
Prepare the filling by mixing together the ground beef, parsley, cheese, 2 chopped onions, cooked rice, salt, and black pepper
Unfold a sheet of puff pastry with the shiny side facing down and place 1/2 tablespoon of the filling near the center
Fold the edge of the pastry over the filling, then fold in the sides and roll up to form a charcuterie
Repeat until all the filling is used up
Place a carrot round and 1 onion ring at the bottom of a saucepan
Cover with 4 sheets of fresh mint leaves
Roll up the charcuteries and place them in the saucepan, leaving space between each one
Add 2 cups of beef broth to the saucepan
Invert a plate over the charcuteries to keep them from spreading out
Bring to a boil, then reduce heat and simmer for 30 minutes
Prepare the sauce by mixing together melted butter and all-purpose flour
Heat the mixture over low heat and gradually add the remaining beef broth, stirring constantly
Add the beaten egg and stir until smooth
Season with lemon juice, salt, and black pepper to taste
Serve the charcuteries with the sauce poured over them
You should end up with 60 pieces of charcuterie.
