Savoy cabbage and minced meat in puff pastry

Ingredients for 3 servings:

• 300 g savoy cabbage
• 200 g vegetables of your choice (e.g. peppers, carrots, mushrooms, leftovers)
• 250 g minced meat
• 1 pack of puff pastry, rectangular, from the refrigerated section
• 2 eggs
• 60 g cream
• 60 g sour cream
• 50 g Gouda, grated
• n. B. Salt
• ½ tsp broth, granulated
• ½ tsp sweet paprika powder
• ½ tsp paprika powder, hot
• ½ tsp smoked paprika powder
• ½ tsp cumin
• ½ tsp nutmeg
• e.g. chili powder or pepper
• 2 tbsp oil for frying
• 1 egg yolk

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Clean the vegetables and cut into bite-sized pieces. For the spice mix, mix all three types of paprika with cumin and granulated stock. Fry the minced meat in a pan with oil until crumbly and season with the seasoning mix. Set the minced meat aside and let it cool. In a pan with oil, fry the savoy cabbage over high heat for about 5 minutes, stirring occasionally, until roasted. After frying, add the savoy cabbage to a pot and set aside. Fry the remaining vegetables in a pan for a few minutes and then add them to the pot with the savoy cabbage. Season with salt, chili or pepper, and nutmeg. Add 3 tablespoons of water and simmer with the lid closed until the desired consistency is reached, stirring occasionally. Then let the contents of the pot cool. Meanwhile, line a 26cm tart pan with puff pastry. Trim off the excess and set aside for later. Mix the eggs, cream, sour cream, and Gouda cheese. Season with salt and nutmeg. Pour this mixture into the pot with the cooled savoy cabbage. Stir. Prick the puff pastry base in the tart tin several times with a fork. Spread the minced meat evenly over it. Arrange the savoy cabbage on top. Cut the leftover puff pastry into any shape and arrange it on top (I like to create a lattice pattern, like an apple pie, for example). Brush the puff pastry pattern with beaten egg yolk. Bake in a preheated oven at 175°C (top/bottom heat) for about 45 minutes on the bottom rack. Cover with baking paper towards the end of the baking time if the puff pastry is getting too dark. Serve immediately after baking, hot. Serve with salad.