Puff pastry vegetable rolls with asian sauce

Name: Puff pastry vegetable rolls with asian sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 200 g Sugar Peas; 500 g Savoy cabbage; 200 g Mushrooms; 20 g Butter or margarine; 150 ml Vegetable broth (instant); 1 (250 ml) Bottle of Asia Sauce; 4-5 Tbsp Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 3 Spring onions; 2 TABLESPOONS Sesame; 1 Egg; 1 TEASPOON Whipped cream; 7-10 Tbsp Carrot and radish; 7-10 Tbsp Flour; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 pack of (300 g) deep-frozen puff pastry
200 g Sugar Peas
500 g Savoy cabbage
200 g Mushrooms
20 g Butter or margarine
150 ml Vegetable broth (instant)
1 (250 ml) Bottle of Asia Sauce
4-5 Tbsp Soy sauce
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
3 Spring onions
2 TABLESPOONS Sesame
1 Egg
1 TEASPOON Whipped cream
7-10 Tbsp Carrot and radish
7-10 Tbsp Flour
baking paper

Directions

1
Separate puff pastry sheets and defrost at room temperature for about 20 minutes. Clean and wash the sugar peas and savoy cabbage. Cut the savoy cabbage into strips. Wash, clean and slice the mushrooms.
2
Heat the fat in a pot and braise the mushrooms in it while turning. Add stock and 100 ml Asia Sauce. Stir in savoy cabbage and sugar peas, steam everything for about 10 minutes. Season to taste with 2-3 tablespoons of soy sauce, salt and cayenne pepper.
3
Let it cool down a little. In the meantime, clean and wash the spring onions and remove the leek stems lengthwise. Blanch in plenty of boiling salted water for about 1 minute and drain. Roast sesame seeds in a pan without fat.
4
Fold half into the finished vegetables. Place the puff pastry slices on top of each other, roll out thinly and cut into 8 rectangles (approx. 12x15 cm). Separate the egg. Put the vegetables in the middle and coat all around with egg white.
5
Fold in 2 sides and roll up. Whisk the egg yolk and cream and spread on the rolls. Sprinkle with remaining sesame seeds and place on a baking tray lined with baking paper. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 25-30 minutes.
6
Season the rest of the Asian sauce with the remaining soy sauce. Carefully tie the spring onion stalks around the finished rolls as bows. Pour on the sauce. Carve small blossoms from radish and carrots to decorate as desired (use a garnishing tool).