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Puff pastry loaf with pork, eggs, and mozzarella

Name: Puff pastry loaf with pork, eggs, and mozzarella
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 650 g Ground pork; 6 Eggs; 1 packet Puff pastry; 2 Garlic cloves; 1 Mozzarella; to taste Parsley; to taste Salt and pepper

A puff pastry loaf filled with ground pork, hard-boiled eggs, and mozzarella, wrapped and baked until golden. Serves 4 for dinner.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 25 min
Cook time: 40 min
Total time: 1 hr 5 min
Temperature: 180 °C (350 °F)
Servings: 4 servings
Difficulty: Medium

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This puff pastry loaf filled with ground meat and eggs is a hearty dish reminiscent of stuffed bread. Ground pork is seasoned with garlic, parsley, salt, and pepper and bound with a raw egg. Half the meat mixture is spread over puff pastry, sliced mozzarella and hard-boiled eggs are arranged down the center, and the remaining meat covers the filling. Serve the baked loaf for dinner, then slice any leftovers for breakfast.

Ingredients

4 servings

Ground pork 650 g
Eggs 6
Puff pastry 1 packet
Garlic cloves 2
Mozzarella 1
Parsley to taste
Salt and pepper to taste

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Instructions

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First, hard-boil 4 eggs.
Place the ground pork in a bowl. Add one egg, the parsley, crushed garlic, and salt and pepper to taste. Mix thoroughly.
Line a baking pan with parchment paper, then lay the puff pastry on top. Spread about half the meat mixture over the pastry. Arrange the mozzarella slices and hard-boiled eggs down the center, then cover them with the remaining meat mixture.
Make 6 diagonal cuts in the pastry on each side, then fold the resulting strips over the filling as shown in the photo.
Beat an egg in a small bowl and brush it over the pastry.
Bake in an oven preheated to 180 °C (350 °F) for about half an hour. Insert a thin knife into the center of the loaf: the juices must run clear and the meat in the center must not be pink. If it is not done, cover the loaf with aluminum foil to keep the pastry from burning and continue baking until the ground meat in the center reaches 70 °C (158 °F) for at least 2 minutes or 75 °C (167 °F) for 30 seconds (UK Food Standards Agency, FSA).

Tip: Arrange the eggs in a row along the length of the loaf so each slice contains egg. Let the baked loaf rest briefly before slicing so the filling firms up and the slices hold together.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 904 kcal
Protein: 48 g
Carbohydrates: 28 g
of which sugars: 1.6 g
Fat: 65 g
of which saturates: 27 g
Fiber: 1.2 g
Salt: 2.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bochník z lístkového cesta plnený mletým mäsom a vajcami