Carrot and Egg Envelopes

Ingredients

500 g yeast puff pastry

1 egg

16 quail eggs

800 g carrots

1 onion

3 tbsp vegetable oil

1 tbsp parsley

Salt

Ground black pepper

Peel the vegetables. Grate the carrots and simmer with 3 tbsp water, covered, for 6 minutes. Finely chop the onion and fry in hot oil for 7 minutes. Add the carrots, chopped parsley, salt, and pepper, and cook for 3 minutes.

Roll the dough thinly and cut into 13 x 13 cm squares. Place 2 tbsp carrots and 2 quail eggs in the center of each square. Pinch the opposite ends of the dough together to form an envelope. 

Place the envelopes on a parchment-lined baking sheet and brush with lightly beaten egg. Bake for 25 minutes at 190°C.

Enjoy!