Wild Herb Bags Made from Puff Pastry
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ handful nettles
- 1 handful chervil (meadow chervil) and ground elder
- 1 handful wild garlic, or clove garlic (if wild garlic is not available)
- possibly chickweed and a little dandelion
- 250 g feta cheese
- 2 medium potato (s)
- 1 red pepper
- 1 medium onion (s) or spring onions
- Olive oil or rapeseed oil
- little milk
- 1 egg (s)
- 2 packs puff pastry (rolls)
Print Recipe
Pin Recipe Instructions
- Wash and clean the wild herbs and then blanch the nettles, groundgrass and field chervil and then roughly chop.
- Sweat the onions and possibly the garlic, if there is no wild garlic, with oil in a pan. Peel the potatoes and cut into very thin slices on the cucumber slicer. Cut the feta cheese into small cubes and cut open the peppers and chop into very small pieces. If you have problems with the sharpness, remove the kernels. Put all ingredients in a bowl and mix well together.
- Roll out the puff pastry and place on a baking sheet with parchment paper. Brush the puff pastry with a little milk and oil and spread the mixture over the pastry with small heaps, as much as you want pockets. Pour the second dough over it and glue and press on with the egg white. The egg yolk is then brushed over the pockets so that they get a nice golden yellow color when baked. Bake the whole thing in the oven for about 180 ° C, 30 minutes. Separate the pockets with a baking wheel or knife and then serve.
- You can also serve a tomato sauce.
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