Hearty Copenhageners with chard and ham
easy
50 mins
50 mins
Ingredients
- 2 Garlic cloves
- 1/2 (approx. 500 g) Head chard
- 1 package (450 g, 6 slices) frozen puff pastry
- 7-10 Tbsp Salt
- 1 TABLESPOON Oil
- 50 g Parmesan cheese
- 200 g Schmand
- 7-10 Tbsp Pepper
- 1/2 bunch Chives
- 1 Egg yolk (size M)
- 2 TABLESPOONS Whipped cream
- 12 thin slices of low-fat cooked ham
- baking paper
Directions
- 1
Peel and finely chop the garlic. Clean, wash and cut the chard into bite-sized pieces. Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. Meanwhile blanch the chard in boiling salted water for about 3 minutes. Drain and pat dry well. Heat oil in a pan and sauté garlic in it.
- 2
Add chard and fold in. Season to taste with salt and pepper. Leave to cool slightly. Grate parmesan finely and mix 2/3 with sour cream. Season with salt and pepper. Wash the chives, dab dry and cut into small rolls. Stir the chives into the cream. Halve the puff pastry slices. Spread 2/3 of the sour cream on top. Fold up the dough corners and press them together slightly. Place on two baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
- 3
Halve the puff pastry slices. Spread 2/3 of the sour cream on top. Fold up the dough corners and press them together slightly. Place on two baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, whisk the egg yolk and cream and add the ham and chard 5 minutes before the end of the baking time. Spread a blob of cream on each and sprinkle with the remaining cheese. Spread the dough with the egg-cream mixture and finish baking
Nutrition Facts
270 kcal
13 g
19 g
10 g
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