Meat Strudel with Chard

For the meat strudel with chard, boil 4 eggs with 1 cup of water for 8 minutes, rinse with cold water and peel.

Wash the chard leaves, blanch them very briefly in boiling water, rinse with cold water, remove the hard central ribs and place the leaves on a piece of kitchen roll.

Knead the mince, breadcrumbs, 2 eggs and mustard together with a mixer to a smooth farce, season with salt and pepper.

Roll out the puff pastry and spread the meat mixture evenly on the puff pastry and top with the chard leaves. Place the boiled eggs in a row on the center of the pastry, mix the egg yolks and whipping cream and brush the edge of the pastry all around with it.

Roll up the strudel and press the edges. Brush the top of the strudel with the remaining egg yolk and place on a baking tray lined with baking paper.

Bake the meat strudel with chard on the middle rack with circulationt at 160-180° C for about 65 minutes.

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