WHITE CABBAGE PIE WITH SALSICCIA AND PUFF PASTRY

ingredients

• 400 g Nonna Elide Salsicciafärs Original (1 packet)
• 200 g grated or finely chopped white cabbage
• 2 carrots, grated or finely chopped
• 1 yellow onion, chopped
• 2 tsk salt
• 1 tsk freshly ground black pepper
• 2 tsk paprika powder
• 3 dl whipping cream
• ¾ dl grated parmesan
• 1 packet puff pastry, thawed
• 1 egg, whisked
• Toasted sesame seeds, for topping

method

• Preheat the oven to 200 °C.
• Fry the salsiccia mince in a large pan for a few minutes, until it has taken on some colour.
• Add the white cabbage, carrot and onion and fry for about 5 minutes, until the vegetables have softened.
• Season with salt, pepper and paprika powder.
• Pour in the cream and parmesan and let the filling simmer until it has thickened slightly. Taste it — the parmesan is salty, so adjust the salt now.
• Pour the filling into an ovenproof dish, about 20 × 25 cm.
• Roll out the puff pastry and cut it into small squares. Lay them overlapping across the filling so the whole surface is covered.
• Brush the pastry with the whisked egg and sprinkle over toasted sesame seeds.
• Bake the pie in the middle of the oven for about 35 minutes, until the pastry is puffed up and golden brown.
• Let the pie rest for 10 minutes before serving.

Nonna's tips

• If you have filling left over, it's excellent as a pasta sauce the next day.

Nonna vet bäst.