Puff pastry strand with spinach and ham filling
easy
30 mins
30 mins
Ingredients
- 250 g leaf spinach
- 1 Onion
- 1 Garlic clove
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (230 g; 32 cm ø) Puff pastry; rolled out round (from the chiller cabinet)
- 4 discs cooked ham (approx. 30 g each)
- 1/2 package (100 g) grated gratin cheese
- 1 Egg Yolk
- 1 TABLESPOON Cream
- 1/2 package (250 g) chunky tomatoes
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON Tomato ketchup
- 1/2 bunch Parsley
- 7-10 Tbsp cherry tomatoes and flat-leaf parsley
Directions
- 1
Clean and wash the spinach. Peel and finely dice the onion and garlic. Heat oil in a pan and fry onion and garlic. Add the spinach dripping wet and let it collapse. Season with salt and pepper.
- 2
Unroll the puff pastry and place it on a baking tray with the baking paper provided. Cover dough with ham in the middle. Fold over the edges of the dough to form a rectangular strand. Fill the middle with spinach and sprinkle with cheese. Mix egg yolk and cream and brush the edges of the dough with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. In the meantime, put the chunky tomatoes in a saucepan and heat them up. Add tomato paste and ketchup and stir in. Season to taste with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely.
- 3
In the meantime, put the chunky tomatoes in a saucepan and heat them up. Add tomato paste and ketchup and stir in. Season to taste with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Finally sprinkle over the sauce. Cut puff pastry strand into pieces, arrange on a plate and serve with the sauce. Garnish as desired with cherry tomatoes and parsley
Nutrition Facts
610 kcal
33 g
40 g
26 g
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