White cabbage salad in puff pastry

Ingredients for 3 servings:

• 1 roll of topping dough
• 1 cup of coleslaw (white coleslaw), up to 400 g
• some sea salt or herb salt
• some pepper, white
• 1 tsp dried herbs, up to 1 tbsp
• 1 jar pesto, red
• Cream cheese or sour cream if desired.
• some water, or beaten egg or milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick to make, versatile, easy to take to the office

Roll out the puff pastry and place it on a large baking sheet. If necessary, place the white cabbage salad in a sieve and let it drain slightly. Then place the drained white cabbage salad in a bowl. Season with sea salt, pepper, and herbs. Season with pesto, and add a little more cream cheese for creaminess if desired. The filling shouldn’t be too moist. Mix everything well and spread it in the center of the puff pastry, leaving a border about 2 cm wide. Moisten this border with water, beaten egg, or milk. Roll the puff pastry up from one long side to the center and seal it tightly all the way around. Both long sides should overlap slightly. Moisten the top side as well and cut 2 cm intervals with scissors. Bake at 200°C fan oven (center) or 220°C top/bottom heat (second lowest rack) for about 25 to 30 minutes. In addition to using your own oven, follow the instructions provided by the puff pastry manufacturer. Serve with a green or mixed salad. Tip: Diced bell peppers, spring onions, or similar ingredients can also be added to the white cabbage mixture. Instead of pesto, you can also use a cream cheese mixture, such as curry-pineapple or paprika-chili.