Savoy Cabbage – Minced Meat – Pate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 tablespoon olive oil
- 400 g minced meat, mixed
- 1 small savoy cabbage
- 200 g cream cheese
- 1 teaspoon lemon (zest), grated
- 300 g puff pastry, frozen
- 1 egg yolk
- salt
- pepper
- Nutmeg, grated
- Paprika powder, noble sweet
- marjoram
Print Recipe
Pin Recipe Instructions
- Finely dice onions and sauté in olive oil until translucent. Add the minced meat and marjoram and fry for 5 minutes. Season with salt, pepper, nutmeg and paprika powder.
- Peel off the savoy cabbage leaves, wash and blanch in salted water for 6 minutes. Drain, quench, dry and cut into strips. Mix the savoy cabbage with the minced meat and the processed cheese. Add the lemon peel, season to taste and let cool down a little.
- Line a greased baking dish including the edge with puff pastry. Pour the savoy cabbage and minced meat mixture into the mold, place a sheet of puff pastry on top and prick several times. If there is still puff pastry left, cut out shapes and cover the ceiling with it.
- Mix the egg yolk with 1 tablespoon of water and brush the pie with it. Bake in the oven at 200 degrees for 30 minutes.
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