Wan Tan with beetroot and horseradish filling

Ingredients for 4 servings:

• 500 g beetroot
• 2 onions
• 4 garlic cloves
• 150 g crème fraîche
• 50 g horseradish, tube or jar
• 28 pieces of WanTan dough sheets, 10 x 10 cm
• Salt
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the pastry sheets according to the instructions. Peel and finely dice the onion, peel the garlic, and peel and finely dice or grate the beetroot. Sauté the onion in a little oil, press in the garlic, and add the beetroot. Sauté for about 30 minutes; the beetroot pieces should still have a bit of bite. Allow the vegetables to cool slightly, add crème fraîche and horseradish (to taste), and season with salt. Place a tablespoon of the filling in the center of each pastry sheet, moisten the edges, and fold together as required: Sauté: Pull the corners of the pastry sheets up, twist, and press together. Sauté the parcels for about 10 minutes. Fry: Pull the bottom edge over the filling, fold the left and right edges over, and roll up. Fry in hot oil until crispy brown on all sides.