Ingredients
Ingredients for 10 servings:
- 1 kg Ardo Red cabbage with apple
- 500 g Ardo Parsnip strips
- 2 sheets puff pastry
- 1 egg (dorure)
- 20 g butter or margarine
- cornflour
- salt and pepper
Allergens
Egg
Gluten
Milk
Preparation
- Warm up the red cabbage with apple and thicken a little with cornflour.
- Sauté the parsnip strips in butter and season with salt and pepper.
- Roll out the puff pastry and first place a layer of parsnip strips and then a layer of red cabbage with apple.
- Season with sweet red pepper, fold over to close- and seal in place with a little water or egg.
- Press the edges firmly, making small holes in the puff pastry to allow the moisture to escape.
- Brush the surface with egg and bake at 180°C for 20-25 minutes.
Ardo products used in this recipe
