Leek and Cabbage Pie

Clean, rinse and cut leek and white cabbage into tender strips. Blanch together in enough boiling salted water for 4 min. Then drain, rinse in iced water and drain well.

Place thawed puff pastry sheets on top of each other and roll out into a large rectangle.

Line a greased tart springform pan, prick a few times with a fork and sprinkle with ground almonds. Dice the cheese.

Stir eggs with sour whipped cream, salt and cayenne pepper.fold in cheese, vegetables and cumin, on the dough form. Fold the overhanging dough over the top.

Bake the pâté in a 200 °C oven for about 45 minutes. If necessary, cover with parchment after 30 minutes. The pâté is best served lukewarm. It is served with white wine.

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