Cauliflower Broccoli Package

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the cauliflower and broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Drain. In the meantime, mix sour cream, cream cheese, egg yolk and flour. Season with salt and pepper. Roast pine nuts in a dry pan at medium heat until golden brown.

2. 2

   Add to the cream cheese mixture together with the vegetables and mix well. Roll out the puff pastry and cut into quarters. Place 1-2 tablespoons of the vegetable mixture in the middle of each pastry quarter. Separate the egg. Brush the edges of the dough with egg white and beat over the vegetable filling to form small packets. Press the edges of the dough well together. Mix egg yolk and cream and spread on the puff pastry packages. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes. In the meantime, peel and finely chop the onion and garlic. Heat the oil in a pot and fry the onion and garlic cubes over medium heat until translucent. Add the tomatoes, chop them with a wooden spoon and let them boil down for about 10 minutes, stirring occasionally.

3. 3

   Press the edges of the dough well together. Mix egg yolk and cream and spread on the puff pastry packages. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes. In the meantime, peel and finely chop the onion and garlic. Heat the oil in a pot and fry the onion and garlic cubes over medium heat until translucent. Add the tomatoes, chop them with a wooden spoon and let them boil down for about 10 minutes, stirring occasionally. Season to taste with salt and pepper. Arrange the cauliflower-broccoli packets and sauce on plates and serve garnished with lamb's lettuce and tomato wedges

Nutrition Facts

KCAL
850 kcal

CARBS
58 g

FATS
57 g

PROTEINS
22 g