Puff pastry roll with smoked tofu and savoy cabbage

Ingredients

For 1 serving

• Puff pastry45 g
• Savoy cabbage200 g
• Smoked tofu100 g
• Onion40 g
• Extra virgin olive oil1 teaspoon
• Fennel seeds1 pinch
• Sesame seeds5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sesame,

In season: October – March

Method

1. Remove the damaged outer leaves and the core of the savoy cabbage and cut it into thin strips; peel and slice the onion.
2. Heat the oil in a wide frying pan over medium-low heat, add the cabbage, onion and fennel seeds with a splash of water, cover and cook for 12 minutes, stirring now and then, until the cabbage is soft and dry. Meanwhile preheat the oven to 200 °C (conventional).
3. Cut the smoked tofu into roughly 1 cm cubes, stir it into the cabbage, season with salt and black pepper and let the filling cool: hot filling would soften the pastry and stop it puffing.
4. Roll out the puff pastry on baking paper, spread the filling leaving 2 cm clear at the edges and roll it up, sealing the ends and the seam well.
5. Put the roll on the tray seam side down, brush it with a little water and sprinkle with sesame seeds.
6. Bake at 200 °C for 20 minutes, until the pastry is puffed and deep golden.