Cabbage Mushroom Puff Pastry

Ingredients

• 375 g spelt flour type 1050
• 2 tbsp spelt flour type 1050 (for handling)
• Salt
• 3 eggs
• 1 tbsp Rapeseed Oil
• 3 sprigs thyme
• 6 shallots
• 4 tbsp butter (15 g each)
• 15 g whole grain sugar
• 100 ml balsamic vinegar
• Pepper
• 1 onion
• 250 g brown button mushrooms
• 250 g cabbage
• 2 cooked potatoes from the day before (100 g each)
• 1 tbsp sour cream (15 g; 24% fat)
• 3 tbsp whole wheat breadcrumbs (10 g each)
• 0.25 bunch Chives (5 g)

Instructions

1. 1.

   Knead flour, ½ tsp salt, eggs and oil in a bowl into a smooth dough, adding water or more flour if needed. Cover the dough and let it rest for about 30 minutes.

2. 2.

   Meanwhile wash thyme and dry it; remove one sprig’s leaves and set aside. Peel shallots and cut them lengthwise into strips. Heat 1 tbsp butter in a pot. Sauté shallots over medium heat for 3–4 minutes until translucent. Sprinkle with sugar and caramelize for 1–2 minutes. Deglaze with vinegar and 3 tbsp water. Add thyme sprigs and simmer gently for about 10 minutes, seasoning with salt and pepper.

3. 3.

   For the filling peel and finely dice onion. Clean mushrooms and cabbage; finely chop half of each. Halve remaining mushrooms and cut the rest of the cabbage into coarse strips. Heat 1 tbsp butter in a pan. Sauté diced onion, mushrooms and cabbage over medium heat for 4 minutes until softened. Season with salt, pepper and reserved thyme leaves, then transfer to a bowl. Mash potatoes and mix in sour cream; combine everything well.

4. 4.

   After the dough has rested, roll it out on a floured surface and cut circles (7–8 cm diameter). Place about one heaping tsp of filling in each circle’s center, fold dough into half-moons and press edges with a fork to seal. Boil salted water in a pot and cook puff pastries for 2–3 minutes over medium heat until they float to the surface. Turn off the stove and let them rest for 3 minutes.

5. 5.

   Heat 1 tbsp butter in a large pan. Brown breadcrumbs over medium heat for 2 minutes, then remove. Add remaining butter to the pan. Sauté leftover cabbage and halved mushrooms for 3–4 minutes over medium heat, add puff pastries and cook together for about 2 minutes.

6. 6.

   Wash chives, dry them and chop finely. Place shallots in a small bowl as a side dish. Serve puff pastries on plates topped with buttery breadcrumbs and chopped chives.