For 8 people
– a 600g roast veal, fine herbs (flat-leaf parsley, tarragon, coriander, wild garlic), 1/2 salted butter, 400g puff pastry, 100g crushed hazelnuts, 1 egg
Brown the crushed hazelnuts and let cool. Mix the butter and chopped herbs. Put aside.
Open the roast, put the butter with the herbs and on top of the crushed hazelnuts. Then we roll and string in 4 points.
Sear and brown the meat for 10 minutes over low heat. Set aside to cool.
Make 8 rectangle strips of puff pastry. Cut the viaande into 8 pieces and place each piece on a strip of dough and close like a turnover. Brush with egg yolk.
In the oven for 35 minutes at 180 °