3 large potatoes
1 medium onion, chopped
3 medium carrots, diced
1 medium onion, chopped
1 medium carrot, diced
4 medium carrots, diced
1 medium potato, peeled and cubed
1 cup boiled egg
1 teaspoon salt
1/2 teaspoon ground black pepper
4 sheets very clear puff pastry
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a colander and water to cover. Bring a large pot of salted water to a boil, and pour in the potatoes. Boil for 6 minutes, then cut cut. Drain, and place in a large bowl.
Bring a large pot of salted water to a boil, and pour into the large pot of water. Boil until potatoes are cooked, approximately 15 minutes. Drain, and set aside. Drain the juices from the cooked potatoes, reserving 1/2 cup for greens. In a large bowl, combine the potatoes with onion, carrots, onion, corals, and salt and pepper.
Rolled pastry sheets should have a smooth, dark appearance. Place 50% of the reserved potato juice, potatoes, carrots, onion, corals, and salt and pepper mixture onto the bottom of the patties. Roll remaining potato mixture over the meat and vegetables. Secure with a fork. Place patty faces up on a baking sheet to avoid sticking together.
Bake in preheated oven until edges are golden brown, about 45 minutes.
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