Carrot Meatloaf In Puff Pastry - cooking recipe

Ingredients

25 g stale bread
450 g carrot, grated
600 g minced beef
2 medium onions, finely diced
75 g sun dried tomatoes, finely chopped
2 medium eggs
1 tsp mustard
270 g butter puff pastry
1 kg potatoes, peeled and cut into pieces
500 g broccoli, cut into florets
100 g double cream
250 ml vegetable stock
1-2 tbsp corn flour, mixed with 2 tbsp cold water
200 ml semi-skimmed milk
2 tbsp butter

Preparation

Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper.
Combine bread, grated carrot, beef, 1 onion, tomatoes, 1 egg and mustard. Season then form into a 10 inch long meatloaf. Transfer to prepared pan and bake for 40 mins. Let cool for 15 mins.
On a floured work surface, roll out puff pastry into a 18x9 inch rectangle. Cut a small strip from short side to use for decoration then arrange meatloaf along center. Bring edges up and over to cover meat. Cut leaves and flowers from reserved dough and use for decoration. Place on prepared tray and brush with beaten egg. Bake for 25-30 mins, until golden brown.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Cook broccoli in boiling salted water for 8 mins. Saute remaining onion in oil then add cream and stock. Bring to a boil and simmer for 2-3 mins. Add cornstarch slurry and cook until thickened.
Drain potatoes and mash with milk, butter and nutmeg. Drain broccoli. Slice meatloaf. Serve with mashed potatoes, broccoli and sauce.