Delicious borscht patties for Christmas. Their secret is the stuffing

Meat patties you will prepare it using a unique stuffing. Its basis will be chicken liver and baconwhich will give it a unique character. Such snacks will go well with borscht or mushroom soup. Although it is not a Lenten dish, there is nothing stopping you from serving it on the first or second day of Christmas.

To prepare the stuffing, you will need:

• 300 g chicken liver,
• 100 g raw bacon,
• ½ onion,
• salt and black pepper,
• 50 ml of water,
• 1 bay leaf.

Additionally:

• 1 package of ready-made puff pastry,
• 1 egg for brushing.

Clean the liver, wash and dry it. Cut into medium-sized cubes. Also wash, dry and chop the bacon into small pieces. Peel the onion and chop finely.

Put all the ingredients into a pot, pour ¼ cup of water, add a bay leaf, add a little salt and simmer over low heat for about 15 minutes until everything softens. Season the stuffing with salt and black pepper to taste. Set the cooked meat aside to cool, and when it is no longer hot, press it through a grinder. While grinding, add a little decoction. The stuffing should be compact but moist. However, it cannot be too watery.

Unroll the puff pastry on the counter. Place a strip of stuffing along the longer side (about 3-4 cm from the edge). Roll the dough into a roll, gluing the edges tightly.

Cut the roll into patties approximately 6 cm long. Place them on a baking tray lined with baking paper. Brush the top with beaten egg. Place in the oven preheated to 200°C and bake for about 20-25 minutes.

Sources: Terazgotuje.pl