Puff pastry filled with carrots and ham

Ingredients for 4 servings:

• 2 pts. puff pastry, frozen
• 1 package of cream cheese
• 2 eggs
• 300 g cheese, grated
• 200 g ham, diced
• 500 g carrot(s)
• 2 tbsp spice mix (Ras el-Hanout)
• Salt
• ½ tsp pepper
• ½ bunch chives
• 2 tsp herbs de Provence
• Fat, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with a Moroccan touch and a vegetarian option

Grease the baking sheet with butter and line it with baking paper or a silicone baking mat. Place a layer of puff pastry on the bottom of the baking sheet and line the edges with puff pastry. I have a relatively deep baking sheet, so I was able to simply cut the square pieces of puff pastry in half. For the filling, peel and grate the carrots. Cook them in a covered pan with a little fat and the ham for about 10 minutes. Combine the mixture in a mixing bowl with the cream cheese, chives, ras el hanout, eggs, Provençal herbs, salt and pepper, and grated cheese. Then spread it evenly over the puff pastry. Fold the edges of the puff pastry inward, and if there is any leftover puff pastry, place it on top of the mixture. Place the baking sheet in the preheated oven and bake at 180°C for about 20 minutes. Check after 15 minutes to make sure the puff pastry isn’t overcooked. It should have a light brown color. Served fresh or cold the next day with a dry white wine, this is a very simple and delicious recipe. Vegetarian version: Replace the ham with zucchini. Choose a spicy cheese, however, as the ham lacks the salty aftertaste.