Easter Bunnies

Duration: 60 Min
Difficulty: Medium


How many people?
rectangular puff pastry
planted.pulled nature
red cabbage
2 tbsp
soya sauce
2 tbsp
vegetable cream
2 tbsp
BBQ sauce
1 tbsp
smoked paprika
A little lemon juice
bunch of parsley
leek stalk

Products in this recipe

£ 7.99


  1. Finely chop the leek and mix with the soya sauce, cream and BBQ sauce.
  2. Finely chop the planted.pulled nature and mushrooms. Heat a little oil in a frying pan and fry both. Deglaze with the prepared sauce. Allow the sauce to reduce slightly and flavour with salt, smoked paprika and pepper. Leave to cool.
  3. Finely chop the parsley and mix into the mushroom-pulled mixture with the lemon juice.
  4. Roll out the first puff pastry and use the mixture to make various Easter bunnies (head plus two ears). Place the second sheet of puff pastry on top and cut out the Easter bunnies along the edges. Use the remaining dough for decorations!
  5. Brush the Easter bunnies with a little oil and bake in the oven according to the puff pastry pack instructions.

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