Puff Pastry with Chinese Cabbage and Beetle Beans

Cut Chinese cabbage into fine strips and rinse with cold water. Drain well. Finely chop onion, garlic clove and parsley. Halve or coarsely chop beetle beans.

Heat olive oil in a pan and sauté onions briefly. Add Chinese cabbage, garlic and cumin and fry briefly. Now deglaze with a splash of vinegar and pour in the whipping cream. Allow to reduce. Add beetle beans and parsley and season with salt and pepper.

Prepare the puff pastry according to package directions. Cut into 10 x 10 cm squares. Place a mound of filling in the center of each and fold the puff pastry pieces into triangles. Place on a baking tray lined with baking paper, spacing them slightly apart.

Bake in the preheated oven at 180 °C for approx. 30 minutes.

Preparation Tip:

Vary this recipe by replacing the beetle beans with bean sprouts. In this case, roast the sprouts together with the Chinese cabbage.

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