John Myers
Contents
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Ingredients
- 0,5 Fresh onion
- 1 Pear fresh
- 10 g Butter
- 1 can Canned red cabbage 285 g drained weight
- 1 tbsp Sultanas
- 50 ml Dry red wine
- 1 tbsp Currant jelly
- Pepper and salt
- 30 g Chopped almonds
- 1 pack Puff pastry from the refrigerated shelf
- 1 Egg yolk
- 1 tbsp Milk
- 2 tbsp Currant jelly
- 1 tbsp Marsala
Instructions
- Peel the onion and dice finely. Quarter and peel the pear, remove the core and cut into small cubes.
- Melt the butter in a saucepan. Steam the onion in it until translucent. Add pear cubes and sultanas, sauté briefly. Add red cabbage and currant jelly. Pour in the wine. Let everything simmer on a low flame for about 15 to 20 minutes until the liquid has evaporated. Season with pepper and salt. Mix in the almonds. Let cool down.
- Roll out the puff pastry. Spread the herb mixture on top. Leave a small margin. Roll up the dough from the narrow side. Line a baking sheet with parchment paper. Put the roll on it.
- Mix egg yolks with milk. Brush the puff pastry with it. Prick several times with a fork. Bake in the oven at 200 degrees for about 25 minutes.
- Mix the currant jelly with the Marsala. Take the baking sheet out of the oven. Brush the puff pastry with the currant jelly. Bake in the oven at the same temperature in 5 to 10 minutes.
Nutrition
Serving: 100gCalories: 257kcalCarbohydrates: 31.1gProtein: 3.7gFat: 10.3g
