Pasta and vegetable casserole in puff pastry

Ingredients for 4 servings:

• 250 g pasta
• 200 g cooked ham
• 200 g cheese, grated
• 250 g peas, frozen
• 200 g sour cream
• 200 g natural yogurt
• 2 packs of puff pastry
• ½ can corn
• 2 shots of milk
• 1 tsp, heaped mustard
• 5 large carrots
• 2 tomatoes
• 3 eggs
• 1 salt and pepper
• basil
• Herbs, frozen (8 herbs)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, cook the pasta or set aside leftover pasta from the day before. Meanwhile, cut the cooked ham into small strips and the carrots and tomatoes into slices. Blanch the carrots in a pot for about 10 minutes. Place the puff pastry in a greased baking dish and fill with pasta. Then layer the ham strips, peas, carrots, and corn in the dish, one after the other. Sprinkle everything with the grated cheese. For the sauce, put the sour cream, natural yogurt, milk, eggs, and mustard in a bowl and mix well. Season the sauce with the herbs and spices. Spread the sauce over the cheese. Place the tomato slices on top. Then bake the casserole in the oven at 150°C (fan oven) for 15 minutes and then for another 15 minutes at 180°C (fan oven). The casserole is ready when the puff pastry is golden yellow.