Red Beet Pastry Pockets

Ingredients

• 400 g cabbage
• 1 Carrot
• 1 apple
• 100 g mayonnaise
• 2 tbsp Sour cream
• 1 tsp mustard powder
• 2 tbsp white wine vinegar
• Salt
• 1 pinch sugar
• 1 Shallot
• 400 g cooked beetroot
• 2 tbsp freshly chopped parsley
• Salt
• Pepper
• ground cumin
• 6 sheets of brick dough (≈25 cm diameter)
• 1 Egg white
• Vegetable oil for frying

Instructions

1. 1.

   Wash the cabbage, remove the core and cut into fine strips or shave. Peel the carrot and apple, quarter the apple, remove seeds and finely grate both. Whisk mayonnaise with sour cream, mustard powder and vinegar. Season with salt and sugar and mix with salad ingredients; let stand.

2. 2.

   Meanwhile, peel and finely chop the shallot for the pastry pockets. Grate beetroot and mix with shallot and parsley. Season with salt, pepper and cumin.

3. 3.

   Cut each brick dough sheet in half. Place 1–2 tbsp of filling on the center of each half. Brush edges with beaten egg white and fold into triangles. Press edges firmly.

4. 4.

   Fry in hot oil (≈170 °C) for 4–5 minutes until golden brown. Drain on paper towels.

5. 5.

   Season salad and serve on plates; place three pastry pockets on top and serve immediately.