Summary

Ingredients

• 2 turkey schnitzel
• salt and pepper
• 1 packet puff pastry
• Herb butter
• 1 egg (s), including the yolk
• 300 g carrot (s)
• 1 tablespoon margarine
• 125 ml vegetable stock
• 300 g peas, (frozen)
• nutmeg
• 1 tablespoon herbs
• 1 tablespoon heavy cream
• Paprika powder

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Instructions

1. Season 2-3 turkey schnitzel with salt, pepper and paprika and fry well. Let cool down. Thaw 1 package of puff pastry, roll out lightly in sheets. Divide the schnitzel into pieces and roll into the puff pastry with 1 piece of herb butter. Brush with egg yolk and place on a baking sheet lined with baking paper. Add the cup with water and bake in the preheated oven at 200 degrees for about 20 minutes.
2. Wash, peel and slice 300 g carrots and sauté with a tablespoon of margarine. Pour in 1/8 l of the broth and simmer for 5 minutes. Add 300 g frozen peas, season with salt, pepper and nutmeg. Do not steam too soft and season with 1 tablespoon of herbs and 1 tablespoon of cream.