2020 is a difficult year but there are good sides to being in lock down and stuck at home so much, namely time to cook and spoil yourself with lovely dishes! For example this delicious roast with a truffle and mushroom filling.

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 250 g ground beef
  • 70 g bacon
  • 5 large forest mushrooms
  • 1 onion
  • 2 egg yolks
  • fresh thyme
  • fresh parsley
  • 1 tablespoon mustard
  • 2 teaspoons truffle paste
  • 5 leaves puff pastry
  • salt and pepper

How to prepare it:

Preheat the oven to 200 degrees.

Peel and chop the onion. Remove the thyme leaves from the sticks. Cut the mushrooms into very small cubes. Finely chop the parsley. Put a frying pan on the heat and heat a little oil. Add the onion, mushrooms and thyme and cook for about 10 minutes.

Meanwhile, put the minced meat with some salt and pepper, the mustard and 1 of the egg yolks in a mixing bowl. Mix everything well together.

Add the truffle paste to the fried mushrooms and stir well. Remove the pan from the heat. Stir in the parsley.

Put some kitchen foil on your shelf or countertop. Place the strips of bacon on top, so that they just touch each other. Spread the minced meat evenly over the bacon, making sure there is a small edge on all sides.

Divide the mushroom mix in the middle over the minced meat. Using the kitchen foil, roll the bacon with stuffing into a nice, elongated roll.

Now brush your kitchen sink with flour. Remove the plastics from the puff pastry and roll the puff pastry into a large ball. Roll it out with a rolling pin in such a way that it is long and wide enough to completely pack the roll.

Remove the kitchen foil and roll the roll in the puff pastry. Brush the puff pastry with the remaining egg yolk.

Place a baking paper in an elongated baking dish and place the autumn roll on it. Place the roll in the oven for 35 minutes.