Savoy Cabbage – Minced Meat – Pate

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.