300 g (12 oz) puff pastry
1 firm white cabbage
4 hard-boiled eggs, chopped
2 tablespoons cream
salt and pepper
chicken stock
2 oz (50 g) grated cheese
pinch of nutmeg
1 firm white cabbage
4 hard-boiled eggs, chopped
2 tablespoons cream
salt and pepper
chicken stock
2 oz (50 g) grated cheese
pinch of nutmeg
method
1. Chop the cabbage finely and stew in chicken stock until tender. Drain well.
2. Add the hard-boiled eggs and the cheese mixed with the cream.
3. Season with salt, pepper and nutmeg.
4. Roll out the pastry into two large squares (or several smaller ones).
5. Put the cabbage mixture into the centre of the square(s).
6. Cover with another square, seal well.
7. Glaze with beaten egg and bake at 220°C, 425°F, mark 7 for 20 - 30 minutes.
2. Add the hard-boiled eggs and the cheese mixed with the cream.
3. Season with salt, pepper and nutmeg.
4. Roll out the pastry into two large squares (or several smaller ones).
5. Put the cabbage mixture into the centre of the square(s).
6. Cover with another square, seal well.
7. Glaze with beaten egg and bake at 220°C, 425°F, mark 7 for 20 - 30 minutes.
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