Mozzarella puff pastry parcels with beetroot salad

Ingredients for 2 servings:

• 10 slice(s) smoked ham
• 200g mozzarella
• 275 g puff pastry from the refrigerated section
• 1 egg(s), size M
• 2 tbsp milk
• 400 g beetroot, pre-cooked
• 1 onion(s), red
• 1 tbsp mustard
• 1 tsp honey
• 2 tbsp balsamic vinegar, lighter
• 4 tbsp olive oil
• 4 sprigs of basil
• some cumin
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Drain the beets and cut into strips. Peel the onion, halve it, and slice it into thin rings. Wash the basil, spin it dry, and roughly chop it. Cut the mozzarella into 10 equal-sized pieces. Place one piece on each slice of ham, sprinkle with basil, and then wrap it with the ham. Roll out the puff pastry, cut it into 10 equal-sized squares, place a mozzarella and ham parcel in the center of each piece, and then wrap it in the puff pastry. Crack the egg, whisk it with the milk, place the puff pastry parcels on a baking sheet lined with baking paper, and brush with the egg mixture. Preheat the oven to 200 degrees Celsius (top and bottom heat) and bake the puff pastry parcels for about 25 minutes until golden brown. In a bowl, mix the mustard, honey, balsamic vinegar, oil, the remaining basil, cumin, salt, and pepper to make a dressing. Add the beets and onions and let it sit for a while. Arrange the puff pastry parcels and beetroot salad on plates and serve immediately.