Meat packages

A good appetizer when you have guests.

  • 1 package of French puff pastry
  • 500 g minced pork
  • 1 boiled egg
  • 2 sucker sausages
  • 1 green onion
  • Parsley (leaves)
  • Salt
  • Pepper

Servings: 4

Preparation time: less than 60 minutes


Mix the meat with the diced sausage, onion, parsley, salt and pepper. The puff pastry is cut into squares, the meat is divided and a quarter of an egg is placed in each one, it is packed and greased with oil.

They are baked and you have a great appetizer.

Meat Packages with Mushrooms

Finely chop the onion and fry in oil. Cut the mushrooms into thin slices and place over the onion, leaving it on the fire for about 5 minutes. After I have stopped the fire from the mushrooms, it is put in a slightly delicate composition.

Cut the meat into slices like a schnitzel and beat. After they have been beaten, take a spoonful and a half of the mushroom composition and spread it on the piece of meat, together with a carrot or two depending on the length of the meat. This is how the meat is rolled, and when a small roll is formed, it is pierced with a toothpick, so that the composition does not flow from the inside.

Thus, the packages are placed in the tray, seasoned, carrots are placed between them and small pieces of butter. At the end, put the wine and put it in the oven for about 45 minutes on the right heat. The packages are turned from side to side from time to time, so as not to brown too much on one side. If the wine decreases and they are not ready yet, stop with a little wine.
When they are ready, remove the toothpicks.

Serve hot with a garnish of your choice, I served them with french fries and mayonnaise sauce with garlic.
Good appetite .

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(5 points / total votes: 12)

ynna 6 years ago - 4 April 2011 10:06

Re: Spring packages

Interesting recipe, congratulations for everything, you have a site of millions. Thanks for the wonderful recipe for za'tar and EXCELLENT mix grill pan as well as the rest of the recipes. I don't know if it upsets you but I would like to ask you if you want and it is possible - a recipe for pastrami. I hope I don't bother with the request. Thanks!

Ioana 6 years ago - April 4, 2011 10:10

Re: Spring packages

ynna, I wanted to make venison pastrami, but I have nowhere to smoke the meat prepared with spices. I wouldn't ask my grandmother now, because she broke her hand this winter and has to recover.

Scarlet 6 years ago - April 4, 2011 10:31

Re: Spring packages

very appetizing ioana. you can tell us where we can find rice leaves. I don't know what supermarket to look for. I tried carrefour and kaufland. thank you very much for the answer.
have a beautiful spring!

Ioana 6 years ago - April 4, 2011 10:38

Re: Spring packages

I took them from Selgros, but I think I also saw them at Carrefour and Cora. selgros is very well supplied now with sauces, mushrooms and other Chinese.

Ana 6 years ago - 4 April 2011 11:44

Re: Spring packages

and at ki- life in the market of amzei -they have rice leaves

Lora 6 years ago - April 4, 2011 3:58 PM

Re: Spring packages

I really like spring packages, I definitely have to try!

Carla 6 years ago - 5 December 2011 17:28

Re: Spring packages

At these divine "Spring Packages" can we replace the pork tenderloin with the chicken breast? I ask you because my husband only eats meat, chicken or turkey breast. What do you think? Would it be the same with marinade?

Pork packages

2 pork fillets or chops of about 300 g each, 100 g slices of bacon, 50 g butter, & frac12 finely chopped onion, & frac12 glass of red wine, a few long strands of dwarf onion, 2 tablespoons olive oil, salt and pepper

Difficulty: low | Time: 35 min


In a bowl put the flour, beat the eggs, add 1 teaspoon of salt. Add a little water until a dough is made that does not stick to your hands. Form 2 balls of dough and let it rest for 10-15 minutes.

Meanwhile, prepare the filling - pass the meat through the mincer together with an onion (if the meat is already minced, chop only the onion finely), add 1 teaspoon of salt, pepper, 2 eggs and mix well.

Knead the dough balls once more, so that they are evenly uniform - leave them for another 10-15 minutes.

From each ball of dough, spread a thin sheet 1-1.5 mm thick with the blender. With a glass, cut the slices of dough from this sheet. Put a little meat in the middle of each round of dough, leaving room for the edges to stick.

Glue the edges together to form a semicircle, then press firmly on the edge so that it does not come off when boiled. Sprinkle flour on a wooden bottom and arrange the dumplings there so that they do not stick to each other.

When all the dumplings are done, cut the 2 onions into small pieces. Fry in oil until well browned. Then add the butter and turn off the heat.

In a larger saucepan put water, more than half and 1 tablespoon of salt, then boil.

When the water starts to boil, carefully throw the dumplings there, as long as there is room to boil (do not put them all at once if they do not take place). When it boils, make a small fire and let it boil for about 10 minutes, stirring carefully, periodically, with a spoon.

Remove the dumplings from the water with a sieve or strainer and allow to drain well.

Place plenty of oil mixture with fried onions and butter over the dumplings taken out of the water and shake well, so that they do not stick together. Serve hot or warm with cream, pepper and salt to taste.

Packs of meat and poultry liver

Packs of meat and poultry liver can be a pleasant surprise for loved ones, with a special effect, being suitable for an aperitif or a hearty snack. If your friends come to visit and you want to do something special for them, these lively packages are wonderful. They can be filled with the desired mixture of meat, vegetables, or cheese. If you happen to make a mixture of minced meat for peppers, tomatoes, meatballs, or any other preparation and you have a handful left in the composition, you can also prepare these packages. Likewise, they can be prepared for Easter, if you have a remnant of the composition of lamb, bird, or mushrooms left. these packages & # 8230from a remnant of the composition of meatballs & # 8230Practically, are puff pastry stuffed with bird drob. They are delicious, easy to make and the result is guaranteed.

I am posting these packages with the thought of a special, soulful, hardworking and full of life girl, whom I discovered not long ago, Monica Horoiu, who has a wonderful blog with many recipes to inspire you. My hugs go to Monica this month, especially since in July she hosted this challenge and I didn't manage to "get there". But I now participate with a wide and warm embrace in the “Virtual Hug” challenge, hosted in August by a sensitive and talented girl, Loredana Caia.

Likewise, with warm, sincere and good thoughts to all those around you, you can also try, playing with your favorite ingredients in your kitchen, to prepare for your loved ones these packages with meat and poultry liver that will be for you. a real delight.

ingredients (approx. 30 pcs)

  • 1 pack of puff pastry & # 8211 800 gr. (I used Bella)
  • about 300 gr. Poultry liver (½ bag) boiled and diced
  • about 200 gr. minced poultry (composition rest from meatballs, to me)
  • ½ link chopped dill
  • ½ bunch chopped parsley
  • 6 finely chopped green onion threads
  • 1 or raw
  • 1 or hard boiled
  • 1 egg yolk mixed with 1-2 tablespoons of milk, to grease
  • 2 tablespoons sour cream
  • salt, pepper (to taste)

Method of preparation

-Remove the puff pastry from the freezer about 1-2 hours before cooking, leave it at room temperature and thaw according to the instructions on the package.

-When the puff pastry thaws, we take care of the filling.

-In a bowl mix well the minced meat, boiled and diced livers, finely chopped greens and green onions, sour cream and egg to taste, until the composition is homogenous and becomes a dense paste.

-Add hard boiled egg cut into cubes that mix lightly in the composition. Match salt and pepper to taste.

-Turn on the oven and set the temperature to 200 ° C.

-After the dough has thawed, spread each sheet of puff pastry on a plate sprinkled with "a drop" of flour (with a rolling pin) (I spread directly on the foil with which the sheet is wrapped, if I am on the run) and cut approximately into squares with a side of about 7-8 cm, leaving at the edge a strip that we cut into 5 very thin strips. From a sheet of puff pastry I got 15 squares.

-In the middle of each square of dough place a spoonful of the filling composition and gather by gathering all the corners, giving the shape of a tin, which is easily connected with very thin strips of dough that fit in size, cutting as needed.

-Place the dough dough filled in the muffin tray, which has been previously greased in each form with oil.

-Then grease each egg with egg yolk mixed with 1-2 tablespoons of milk.

-Put the tray in the preheated oven at 200 ° C, for approx. 15 minutes (depending on the oven), or until the live packets are nicely browned.

-When they are ready, take the rolls out of the molds and let them cool on a grill, then move them to the serving platter / plate.

-These packets stuffed with meat and poultry liver are good both hot and cold, simple, or with your favorite drink (tea, coffee, milk, yogurt, juice), being excellent for an appetizer, breakfast, snack, or at school / service package.

Meat Packages - Recipes

400 grams of tomatoes in tomato juice

3 strands of green rosemary (or dried)

50 milliliters of olive oil

1 teaspoon ground coriander seeds

1 bunch of parsley leaves

Mode of prepair:

Peel the meat and skin, wash it, drain it and wipe it with a kitchen towel. Chop the meat with a stapler or a larger knife until finely chopped and sprinkle with ground coriander. Heat it, then in butter, for 1 minute on high heat, stirring constantly.
Wash the zucchini, cut them 1 cm from each end, then cut them in half lengthwise. Scald them in boiling water, then remove the core of each half of the zucchini and fill them with the hardened lamb. Put the stuffed zucchini in a deeper tray.
Peel, wash and finely chop the green onions and garlic, then fry them in olive oil. After 2-3 minutes, add the diced canned tomatoes, their juice, chopped rosemary, bay leaves and season with salt and pepper. Boil the sauce for 4-5 minutes, then put it in the pan over the stuffed zucchini. Put the tray in the hot oven and bake for 30 minutes. Serve 2 halves of zucchini per serving, sprinkle with the sauce from the pan and sprinkle with finely chopped parsley.


2 kilograms of lamb
1 cup red wine
salt pepper,
5 tablespoons oil
5 garlic cloves
200 milliliters of cream as fat as possible + 1 head of garlic

Mode of prepair:

Wash the meat, cut into suitable pieces and leave to marinate for a day in a stain made of wine, salt, pepper, oil, crushed garlic, thyme.
The next day, fry the pieces of meat, squeezed well, on the hot grill.
Serve with "mayonnaise" made from crushed garlic and then mixed with cream.


It takes about 1 kilogram of beautiful lamb meat, cut into large pieces, the thickness of a regular steak, a few small slices of bacon, thinly sliced, a little oil or a tablespoon of clean lard and, obviously, your favorite spices. To everyone's taste, you can use garlic, paprika, oregano, tarragon, mustard seeds, thyme, rosemary, ground green pepper, green onions, red peppers, mint, bay leaves, curry.

The meat is cut, stuffed with bacon, rubbed wisely with garlic, sprinkle with the chosen spices, sprinkle with a little oil or grease with a little lard and then leave for 50-60 minutes in a bowl, covered, to blend the scents. Meanwhile, heat the grill and grease it with a piece of bacon. When it starts to sizzle slowly, put the spiced pieces of lamb and cool nicely on both sides. The lamb is served with baked peasant potatoes with rosemary and a salad of assorted pickles. Enjoy and don't forget to put the glass of dry red wine next to it!


Ingredients (for 6 people):

Mode of prepair:

The lamb's head is washed in cold water, the jaws are loosened and the mouth and teeth are washed of any remaining grass. Then let it sit in cold water for a while to get all the blood out. Then add salt and pepper and close the mouth again. Let it sit with salt for about half an hour. Put it in the pan, pour the hot fat and put it in the oven over a good heat. During the roasting, grease well in the pan so that it does not dry out and salt. Serve with green onions, radishes and lettuce salad.

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