Pastry Wrap with Vegetables and Salad
A pastry wrap filled with fresh vegetables and salad is a recipe featuring root vegetables from the Spoonsparrow collection!
Ingredients
- 1 pack puff pastry (6 sheets)
- 1 egg yolk
- 1 bundle arugula
- Basil
- 1 large carrot
- 2 Tomatoes
- 4 radishes
- sprouts (optional)
- Salt
- Pepper
- 200 g Sour Cream
- a pinch of seasoned broth
Instructions
-
1.
Let the puff pastry thaw while lying side by side. Roll each square slightly larger and place it on a parchment-wrapped spiral mold. Press the seam together, then lay the seam down on a parchment-lined baking sheet. Repeat with the remaining sheets, ensuring enough space between pieces. Brush all with egg yolk mixed with 2 tbsp water.
-
2.
Bake in a preheated oven at 220°C for about 15 minutes. Remove and let cool.
-
3.
For the filling, wash and dry the salad greens, then rinse them. Wash the tomatoes, halve, core, and dice. Slice the radishes thinly. Peel and grate the carrot. Combine all salad ingredients, season lightly with salt and pepper. Season the sour cream with salt, pepper, and broth, then spoon into small containers. Sprinkle the sauce over the pastry wraps and serve on plates garnished with basil.
