Beefy hase

In this recipe the non-classic beefy hase is prepared, since it was slightly modified with added lentils by the editor of my favourite magazine.

Ingredients for the filling:

• 1 shallot
• 100 g lentils (canned)
• 300 g minced meat
• 50 g bread crumbs
• 2 tsp chopped fresh tarragon
• 1 teaspoon mustard
• a pinch of nutmeg
• salt, pepper

You will need one package of puff pastry (275 g).

Sear the chopped onion on preheated oil, pour the juice off the lentils, tapping it with spoon, then mix all the above mentioned filling ingredients. Season with salt and grind a little pepper on it. Separate the stuffing in two equal parts, form 2 barrel and cut the unfolded pastry in half also. Place the filling on the two half pastry, roll it up so the edge of the pastry come to the bottom.  Cut it ~2 cm wide slices, bake them in a pan with baking paper until the color gets golden, ~ 20 minutes at 200 °C in preheated oven.