Vegetarian festive roll

Ingredients for 3 servings:

• 10 small king oyster mushrooms
• 1 onion(s), red
• some olive oil
• ¼ head of savoy cabbage
• e.g. salt and pepper
• n. B. Ras el Hanout
• 1 handful of spinach
• 2 eggs
• 2 egg yolks
• 2 large potatoes, floury, pre-cooked
• 1 tbsp cornstarch
• 200 g feta cheese
• 1 roll of topping dough (refrigerated shelf)
• 1 egg(s)
• 2 tbsp brown sugar
• 100 ml red wine
• 50 ml balsamic vinegar

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

Feast without meat

For the filling, finely chop the mushrooms and onion and fry in a pan with a little olive oil. First cut the savoy cabbage into strips, then dice it, and add it to the pan. Season the vegetables in the pan with salt, pepper, and ras el hanout. Let the spices roast for a while, then add the spinach. Then turn off the heat. Place the eggs and egg yolks in a bowl and whisk. Add the vegetable mixture from the pan and fold in well. Mash the pre-cooked potatoes with a fork and add to the bowl with the other ingredients. Add the starch and mix everything until smooth. Now lay the puff pastry out on baking paper and place it on a baking sheet. Whisk the egg with a little water and brush the puff pastry with the egg mixture. Then spread the vegetable mixture over the puff pastry. Leave about 6-7 cm of space on all sides so that you can fold the puff pastry in at the sides later. Now cut the feta cheese into thick strips and place them in the center of the filling. Then fold the puff pastry over the filling and press down firmly. Brush the short sides with a little more egg mixture and roll it up. Then brush the entire roll again with the egg mixture. It is important that the roll has no holes, otherwise it could leak and become dry. Place the roll in the preheated oven and bake for about 40 minutes at 180°C, until the puff pastry is crispy brown. In the meantime, prepare the sauce. Caramelize the brown sugar and then deglaze with red wine and balsamic vinegar. Let the finished roll rest for 10 minutes, cut into pieces, and serve with the warm sauce. Serve with a salad such as lamb’s lettuce.