Summary

Ingredients

• 1 packet puff pastry, (approx. 320 g)
• 300 g carrot (s)
• 3 large onion (s)
• 100 g low-fat quark
• 100 g cheese
• 2 egg (s)
• 1 bunch herbs, mixed (e.g. chives, parsley)
• some oil, for frying
• a bit salt
• some pepper
• some cream, for brushing
• some pumpkin seeds

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Instructions

1. Peel and prepare the carrots and cut into thin slices. Peel the onions and cut into small cubes. Steam the carrot slices in a little salted water or stock for approx. 7 minutes until crisp. In the meantime, fry the onions in a pan with a little oil. Put vegetables aside and let cool down briefly.
2. Preheat the oven to 210 ° C, line a baking sheet with parchment paper and roll out the puff pastry on top.
3. Mix the low-fat quark with the vegetables and cheese. Finely chop the herbs, add and season the mixture well with salt and pepper. Whisk the eggs and mix with the vegetable and cheese mixture. Spread the mixture on the puff pastry. Then fold the edges approx. 2 cm inwards so that no filling runs out. Carefully fold the puff pastry twice from the shorter side to make a large pocket. Make sure that the edges remain tightly closed, possibly glue with a little water.
4. Brush the bag with a little cream and sprinkle pumpkin seeds over it.
5. Bake in the oven for approx. 35 - 45 minutes, remove and let rest for 5 minutes before cutting.