Feta Cabbage Packages

Packing these packages with puff pastry makes it an easy dish. Serve it hot as a full meal with a dip or bring it to a gathering and serve it at room temperature. Both ways are fine.

Ready made puff pastry is available in most supermarkets. Check the print on the back for the ingredients list to see if the pastry is made with butter or palm oil. The real puff pastry contains butter. But the other is cheaper and most likely, you wont taste the difference.

Keep the fresh pastry as long as possible in the fridge. It gets a bit soft after a while and the handling is no longer good.

Recipe for 4 (it makes 8 packages):

1 rectangular piece of fresh puff pastry

150 g pointed cabbage, 1 large spring onion, 1 clove of garlic, 1 tbsp olive oil

50 g cherry tomatoes, 150 g sheep feta, 1 egg, salt, pepper, nutmeg, Italian herbs

1 tbsp breadcrumbs, 1 tsp nutricional yeast, fresh basil

Preheat the oven to 180 C fan.

Cut the cabbage in thin strips and the onion too. Mash the garlic and put all in a pan with dome olive oil. Season with salt, pepper and nutmeg. Give it 5 min to wilt down. Take it out and store it on a cold plate to cool down. Sprinkle breadcrumbs on top.

Break up the feta in fine crumbs. Cut the cherry tomatoes in small cubes and chop the basil. Season with pepper, a little salt, Italian herbs and nutricional yeast. Mix with the cabbage.

Beat the egg and pour 2 /3 of it in the mix. The other is needed to brush the pastry later.

Cut the puff pastry in 8 pieces and spoon mixture on top. Fold the corners over the top and pinch the sides. Place them on baking paper.  Brush with the remaining egg wash.

Bake them for 20 min.

Dip:

1/2 yellow bell pepper, skin peeled with a speed peeler

2 tsp creme fraiche, 150 g Greek yogurt, dill, parsley, smoked salt, pepper