- 400 GRAM
PUFF PASTRY
- 100 GRAM RICE, cooked
- 200 GRAM HAM, in cubes
- 50 GRAM PEAS
- 1 TBSP PARSLEY, chopped
- 1 EGG
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- 500 GRAM FILLET OF BEEF
- 100 GRAM WHITE CABBAGE, finely shredded
- 2 TBSP CAPERS
- 4 TBSP OLIVE OIL
- 2
DRIED TOMATOES, in small pieces
- 2 TBSP ACETO BALSAMICO
- 50 GRAM CHEESE, in thin slices
- 1 TSP OREGANO
- PEPPER AND FRESH MILLED SALT
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Mix the rice, ham, peas and
parsley and add salt and pepper to taste. Roll out the puff pastry and cut it
into 6 squares. Put two tablespoons of the rice mixture in the middle of each
square. Brush the sides with egg and fold the dough to a triangle. Push the
sides well together and brush the top with egg. Bake 25 minutes at 180
degrees.
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Cut the beef in very
thin slices; this is easiest when it is still a little frozen. Put the slices
on a plate. Sprinkle with pepper and salt. Put the cabbage in the middle. Mix
the aceto balsamico with the olive oil, the capers, the dried tomatoes and
the oregano and pour over the cabbage. Distribute the cheese over the beef.
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