Carrot – Onion – Bag

Ingredients for 4 servings:

• 1 pack of puff pastry (approx. 320 g)
• 300 g carrot(s)
• 3 large onions
• 100 g low-fat curd cheese
• 100 g cheese
• 2 eggs
• 1 bunch of mixed herbs (e.g. chives, parsley)
• some oil for frying
• some salt
• some pepper
• some cream, for spreading
• some pumpkin seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with puff pastry and cheese

Peel and trim the carrots and cut into thin slices. Peel and dice the onions. Sauté the carrot slices in a little salted water or stock for about 7 minutes until crisp. In the meantime, fry the onions in a pan with a little oil. Set the vegetables aside and let them cool briefly. Preheat the oven to 210°C, line a baking tray with baking paper, and roll out the puff pastry on it. Mix the low-fat quark with the vegetables and cheese. Finely chop the herbs, add them, and season generously with salt and pepper. Beat the eggs and mix with the vegetable and cheese mixture. Spread the mixture on the puff pastry. Then fold the edges inward about 2 cm to prevent the filling from leaking out. Carefully fold the puff pastry over twice from the shorter side to create a large pocket. Make sure the edges stay well sealed; if necessary, add a little water to seal them. Brush the pocket with a little cream and sprinkle with pumpkin seeds. Bake in the oven for approx. 35 – 45 minutes, remove and let rest for 5 minutes before cutting.