Festive Hash Roll

Lately I have many guests and with a 7 month old Baby I try to spend little Time for great results. This hash roll ist easy and fast to prepare and can be varied to everyones personal taste. Another advantage is, that i can make 3 of those in my oven at once and serve 12 people at least.

Serves 4-6:

  • 1 Puff pastry (25x40cm was mine)
  • 4 Hard boiled eggs
  • 1/2 kg hash
  • 4 tablespoons breadcrumbs
  • 1 raw egg
  • Salt and Pepper
  • Finely diced Garlic
  • Optional: Ham, Cheese

Mix the minced meat/ hash with the raw egg, breadcrumbs, garlic and season with salt and pepper.

Roll out the pastry and start covering it with a Layer of finely sliced ham and cheese and the hash mixture. Press the meat down so it is not thicker than 1cm and make sure to leave 5 cm of pastry on the right side without any filling. Lay the eggs on top of the hash on the left side and roll it all together tightly. Put some parchment paper on your baking tray and bake it in the oven for 40 minutes on 200•C.

I serve this quite heavy roll with steamed vegetables and garlic dip.

Hope you enjoy this recipe!


Panna Cotta

Panna Cotta is one of my all time favourite desserts. It is easy and fast to make and doesn’t feel overwhelming after a heavy feast. With the delicious, vibrant red strawberry gelee it gets a lovely christmasy look.

Ingredients (serves 12):

  • 3 Cups Whipping cream
  • 2 Vanilla beans
  • 4 tablespoons Sugar
  • 1 teaspoons Gelatine
  • 4 tablespoons Water

For the strawberry gelee:

  • 3 Cups Strawberries (Fresh Ort Frozen)
  • 4 tablespoons Sugar
  • 1/2 Lemon
  • 1 teaspoon Gelatine
  • 4 Tablespoons Water


Mix the gelatine with the water and let it soak. Slice and scratch out the vanilla bean and add to the whipping cream. Add the sugar and cook for 15 Minutes. Let it cool down for 10 minutes and whisk in the Gelatine. Poor into 12 glasses and let it set in the fridge for at least 2 hours.

Strawberry sauce:

Mix the gelatine with the water and let it soak. Cook the strawberries with the juice of half a lemon and the sugar. Puree it and whisk in the Gelatine as long as its warm. Poor over the cream and let it set in the fridge for another 2 hours.

Voila 😊

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