Savoy cabbage in puff pastry

Savoy cabbage in puff pastry

Based on 23 ratings

Difficulty

Medium 👍
40
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings2
¼
savoy cabbage
½ clove
garlic
50 g
cherry tomatoes
75 g
mountain cheese (e.g. Gruyère or cheddar)
½ tbsp
vegetable oil
¼ tsp
nutmeg (ground)
10 g
parsley
egg yolks (divided)
50 g
crème fraîche
137½ g
puff pastry
salt
pepper
four for work surface
MetricImperial

Utensils

cheese grater, oven, cutting board, knife, saucepan, fine grater, cooking spoon, large bowl, rolling pin, baking tray, baking paper, brush

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-grate-cheese

How to grate cheese

Nutrition per serving

Cal651
Protein21 g
Fat52 g
Carb26 g
  • Step 1/9

    Preheat oven to 180°C/350°F. Quarter savoy cabbage and cut into thin slices. Peel and chop garlic. Quarter cherry tomatoes and grate cheese.
    • ¼ savoy cabbage
    • ½ clove garlic
    • 50 g cherry tomatoes
    • 75 g mountain cheese
    • cheese grater
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Quarter savoy cabbage and cut into thin slices. Peel and chop garlic. Quarter cherry tomatoes and grate cheese.

  • Step 2/9

    Sauté savoy cabbage in some vegetable oil until lightly browned. Season with salt, pepper, garlic, and nutmeg. Allow to cool down.
    • ½ tbsp vegetable oil
    • ¼ tsp nutmeg
    • salt
    • pepper
    • saucepan
    • fine grater
    • cooking spoon

    Sauté savoy cabbage in some vegetable oil until lightly browned. Season with salt, pepper, garlic, and nutmeg. Allow to cool down.

  • Step 3/9

    In the meantime chop parsley.
    • 10 g parsley
    • cutting board
    • knife

    In the meantime chop parsley.

  • Step 4/9

    In a large bowl, mix sautéed savoy cabbage with cheese, cherry tomatoes, egg yolks, crème fraîche, and parsley.
    • 2 egg yolks
    • 50 g crème fraîche
    • large bowl
    • cooking spoon

    In a large bowl, mix sautéed savoy cabbage with cheese, cherry tomatoes, egg yolks, crème fraîche, and parsley.

  • Step 5/9

    Roll out puff pastry.
    • 137½ g puff pastry
    • flour for work surface
    • rolling pin

    Roll out puff pastry.

  • Step 6/9

    Cut puff pastry into approx. 15 cm x 15 cm (6 inch x 6 inch) squares.
    • cutting board
    • knife

    Cut puff pastry into approx. 15 cm x 15 cm (6 inch x 6 inch) squares.

  • Step 7/9

    Place 1 heaping tbsp. of filling in the center of each square.

    Place 1 heaping tbsp. of filling in the center of each square.

  • Step 8/9

    Fold up each side of the square. Twist, and press tightly to seal.

    Fold up each side of the square. Twist, and press tightly to seal.

  • Step 9/9

    Transfer pastries to a lined baking tray. Brush with egg yolk and bake in a preheated oven at 180°C/355°F for approx. 10 - 15 min. until golden. Serve with a fresh salad on the side.
    • ½ egg yolk
    • baking tray
    • oven
    • baking paper
    • brush

    Transfer pastries to a lined baking tray. Brush with egg yolk and bake in a preheated oven at 180°C/355°F for approx. 10 - 15 min. until golden. Serve with a fresh salad on the side.

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