Puff Pastries a La Sack

First, put the Tk puff pastry sheets to thaw. Later, cut all the vegetables and the meat sausage into cubes, leek and chicory into narrow rings, so that everything cooks together quickly afterwards. Mix these ingredients together in a baking dish with the cheese, adding only enough whipped cream so that nothing “floats” after stirring. Later add lots of chopped (or Tk) parsley and season heartily with the spices (paprika edelsweet not too sparingly!).

At the latest now preheat the stove (see information on the packaging of the puff pastry, usually 200-225 C)!

Thereupon it goes to the fruit to the collar: also all together nicely cut off and “season” in a baking dish with honey.

The rolling out of the puff pastry begins: dust the worktop and the pasta walker (the wine bottle or whatever tool) with flour, roll out each sheet so large square that 1/4 of the vegetable mixture or half of the fruit can be packed in it. Later put this (mixture in the middle, fold all four corners to the center and press tightly on each other so that the package is closed and eventually stays closed).

Put everything on the baking sheet rinsed with cold water and off to the stove. When the dough is a little bit browned (after about half an hour), the food is ready.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand

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