Small Chinese cabbage strudel
easy
50 mins
50 mins
Ingredients
- 2 discs (à 112,5 g) deep-frozen puff pastry
- 1 Onion
- 1 small clove of garlic
- 1 chili pepper
- 1/2 yellow pepper
- 200 g Chinese cabbage
- 2 TABLESPOONS Oil
- 250 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cumin
- 1 Egg Yolk
- 2 TABLESPOONS Whipped cream or milk
- 1/2 bunch Chives
- 1 package Tomato sauce powder
- 1/2 Bottle of soy sauce
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. In the meantime, peel and finely dice the onion and garlic. Cut the chilli lengthwise, remove the seeds and finely chop the pod.
- 2
Wash, clean and dice the peppers. Chinese cabbage clean, wash and cut into strips. Heat oil in a pan and fry minced meat until crumbly. Add onion, garlic, chilli, paprika and Chinese cabbage and fry for about 10 minutes.
- 3
Season to taste with salt, pepper and cumin and leave to cool. Cut the puff pastry slices in half and roll out into squares (20 x 20 cm). Spread the minced vegetable filling on top and fold in like a sweet.
- 4
Whisk the egg yolks with cream, brush the strudels with it and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes until golden brown.
- 5
Meanwhile, wash the chives, blanch them in boiling water for about 1 minute and rinse in cold water. Tie 2 stalks of chives around each end of the strudel. Put on 1/4 litre of water. Stir the tomato sauce powder into the boiling water with a whisk and boil for about 1 minute.
- 6
Serve strudel with tomato sauce and soy sauce.
Nutrition Facts
530 kcal
26 g
39 g
19 g
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