Savoy cabbage in puff pastry

Step 1/ 9

• 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

• 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

• 10 g parsley

• cutting board
• knife

In the meantime chop parsley.

Step 4/ 9

• 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

• 137½ g puff pastry
• flour for work surface

• rolling pin

Roll out puff pastry.

Step 6/ 9

• 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.

Step 8/ 9

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

Step 9/ 9

• 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.

Enjoy your meal!