Pastetli Stuffing with Vegetables

Using an apple corer, cut the kohlrabi into balls or dice the vegetables. (When dicing, 4/5 of the mass is enough. ) Sauté together with the onions in the warm light butter or butter. Extinguish with the soup. Cover and simmer for about 15 to 20 minutes until just tender. Simmer the peas for the last 7 minutes. Remove vegetables, drain and set aside.

For the cress sauce, cook the pastetli sauce according to the basic recipe, but without the soup, with vegetable stock and cream. Chop the cress or crush it with a little sauce, add and season. Add the vegetables and heat until hot.

Bake 8 puff pastry patties in the oven heated to 180 degrees for about 10 minutes. Place the lids separately next to the puff pastry on the baking tray. Place 2 patties on a heated plate, add filling, garnish and place lid on top.

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