Surely every housewife has her own festive 
, whether hot dishes, or snacks. A gorgeous snack of ground beef, ideally suited to your table and as a hot dish, and its originality will make even the experienced experts of meat cuisine astonish. In particular, the charm adds to her original dishes, which will prepare meat, because it is made from halves of all familiar, but rarely used by us patisson. So, to prepare this dish you will need to take one patisson with a mass of about 400 grams, thoroughly wash it, brush it and, cutting it in half, remove its core from the vegetable. After this, the resulting "cups" should be slightly salted inside and allow to settle for 10-15 minutes. From the settled halves of the patisson, the juice that has formed as a result of the action of salt should be drained. If necessary, rinse them with a little cold water. To prepare the meat filling, take 1 medium head of onions and a couple of large carrots. Vegetables are finely chopped and fried lightly on a heated frying pan in vegetable oil. Then add 150 grams of ground beef to the frying pan and, after seasoning to taste, stew until ready. At this time, you can cook a hard-boiled chicken egg. After cooking, the skillet with minced meat is removed from the fire, the contents are transferred into a separate bowl and allowed to cool. Then minced egg is added to the mince, and as a spice put a teaspoon of mustard, to taste the ground black pepper, a couple of tablespoons finely chopped parsley and a bit of marjoram. Accordingly, the resulting mass must be thoroughly mixed, and filling it with patissons, sprinkle on top of grated cheese of hard varieties. After that, the patissons with minced meat are wrapped in foil and baked in the oven for about 20-25 minutes. At the end of cooking, the patisson cups get out of the oven, unfold and remove the foil, and fill the top with dill and parsley greens. Everything, our magnificent dish is ready for submission to the festive table. Bon Appetit!
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