|100 g||cherry tomatoes|
|150 g||mountain cheese (e.g. Gruyère or cheddar)|
|1 tbsp||vegetable oil|
|½ tsp||nutmeg (ground)|
|5||egg yolks (divided)|
|100 g||crème fraîche|
|275 g||puff pastry|
|four for work surface|
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.
Sauté savoy cabbage in some vegetable oil until lightly browned. Season with salt, pepper, garlic, and nutmeg. Allow to cool down.
In the meantime chop parsley.
In a large bowl, mix sautéed savoy cabbage with cheese, cherry tomatoes, egg yolks, crème fraîche, and parsley.
Roll out puff pastry.
Cut puff pastry into approx. 15 cm x 15 cm (6 inch x 6 inch) squares.
Place 1 heaping tbsp. of filling in the center of each square.
Fold up each side of the square. Twist, and press tightly to seal.
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.