John Myers
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Filled Patties on Rapunzel Salad
The perfect filled patties on rapunzel salad recipe with a picture and simple step-by-step instructions.
salad
- 300 g Turkey fillet
- 400 g Fresh mushrooms
- 2 Pc. Red onions
- 1 Pc. Leek
- 1 cups Whipped cream
- 500 ml Chicken broth
- 1 Glass Cranberries / Cranberries
- Chives
- 1 Pc. Egg yolk
- Cayenne pepper
- 1 packet Lamb’S lettuce (Rapunzel)
- 1 packet Arugula
- 300 g Strawberries
- 2 packet Pine nut
dressing
- 10 tbsp Balsamic vinegar
- 4 tbsp Honey
- 2 tbsp Apricot jam
- 20 tbsp Sunflower oil
- Salt and pepper
- Parmesan
- For a pie, cut out 5 sheets of pastry and prick with a fork. Cut out 4 of them in the middle again, then place the rings on a whole. Bake a smaller circle as a lid. Brush the top edge and the small circle with egg yolk. Bake in the oven at 180 degrees for 20 minutes.
- Wash the turkey fillet, pat dry and then cut into small cubes. Sear it in a pan with salt and cayenne. Deglaze with chicken stock and simmer. In another pan, fry the mushrooms, leek (sliced) and onion (diced) then add to the meat. Finely chop the chives and add to the meat. Whip the whipped cream until stiff. Fold in carefully. Season with cranberries at the very end. Thicken a little if necessary. Now pour everything into the puff pastry pies, a dollop of cranberries at the end. Place the small puff pastry circle on top.
- Wash the salads and drain them well. Portion on the plates! Wash the strawberries, quarter or halve, depending on the size, and distribute them on the salad. Toast the pine nuts in a pan until golden.
- Pour all ingredients into a tall container and mix everything with the blender. Then drizzle over the salad. Now spread the pine nuts and Parmesan over the top. Season with coarse black pepper!
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