Veal in Puff Pastry

Ingredients

• 4 sheets of puff pastry (frozen, about 300 g)
• 1 red bell pepper
• 3 tbsp butter
• 2 stale rolls
• 300 g double cream cheese
• mixed herbs (frozen)
• Salt
• pepper (ground)
• 8 savoy cabbage leaves
• 1 kg veal fillet (whole piece)
• 2 tbsp oil
• 1 egg
• fat for the tray
• 10 g dried porcini mushrooms
• 1 onion
• 200 g mushrooms
• 50 ml dry sherry
• 400 ml meat broth
• 1 kg broccoli
• Grated nutmeg
• 50 g cold butter (cubed)

Instructions

1. 1.

   Let puff pastry thaw. Wash pepper, halve, seed, remove white membranes and dice. Heat 1 tbsp butter in a pot. Sauté pepper for 5 min. Drain and grate rolls. Mix roll crumbs with cheese, pepper and herbs; season with salt and pepper. Soak porcini in warm water for 15 min.

2. 2.

   Wash cabbage leaves and cut the stem slightly. Blanch in boiling salted water for 2 min. Drain and pat dry.

3. 3.

   Preheat oven to 200°C. Wash veal and pat dry. Cut into two pieces and sear all sides in hot oil until golden brown.

4. 4.

   Separate egg yolk. Lay two sheets of puff pastry on top of each other and roll out (30x40 cm). Brush edges with egg white. Place four cabbage leaves overlapping. Spread cheese mixture over them. Put veal slices on top and roll up. Place these 2 rolls onto a puff pastry rectangle each. Roll the pastry again. Lay rolls seam side down on a greased baking sheet. Whisk yolk with 2 tbsp water and brush dough surface. Bake veal in convection oven at 180°C for 35 min.

5. 5.

   For sauce, drain porcini and finely chop. Peel and finely chop onion. Clean mushrooms and quarter them. Sauté porcini, onion and mushrooms in 1 tbsp butter. Deglaze with sherry and meat broth. Simmer on low heat for 15 min; season with salt and pepper. Gradually fold in cold butter to thicken sauce.

6. 6.

   Wash broccoli and cut into florets. Boil in salted water for 9 min. Shock, drain well. Heat 1 tbsp butter and briefly sauté broccoli. Season with salt and pepper.

7. 7.

   Let veal parcels rest in the turned-off oven for 5 min. Slice veal with a sharp knife and serve hot with broccoli and mushroom sauce, optionally with potatoes.