John Myers
Ingredients for 1 servings:
- 3 rolls (to taste ätter dough, from the refrigerated section
- 200 g mushrooms, fresh or from the jar
- 200 g asparagus, fresh or from a jar
- 1 can of corn, approx. 200 g
- 200 g cheese, grated
- 200 g cooked ham
- 2 eggs
- 1 egg yolk
- possibly salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
for a baking tray
Line a baking sheet lined with baking paper with 1.5 rolls of puff pastry. Moisten the edges with cold water and overlap slightly. If using jars, pour mushrooms, corn, and asparagus into a sieve and drain well. Chop the asparagus slightly smaller if necessary. Thinly slice the fresh mushrooms and asparagus. Place the prepared ingredients in a bowl, add the cheese, whole eggs, and sliced ham, and mix everything together. If a vegetarian is present, do not fold the ham into the mixture, but cover the cake with it, leaving a corner. Spread the mixture over the puff pastry, leaving a border of about 1 cm all around. Cover the baking sheet with the remaining puff pastry and press the moistened edges together. Finally, pierce the cake several times with a fork to allow the moisture to escape. Brush the cake with the previously beaten egg yolk. Bake in a preheated oven at 200°C top/bottom heat for about 35 minutes on the middle rack.
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