Easter Bunnies

Duration: 60 Min

Difficulty: Medium

Ingredients

How many people?

rectangular puff pastry

120g

planted.pulled nature

130g

mushrooms

100g

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

Finely chop the leek and mix with the soya sauce, cream and BBQ sauce.
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.
Finely chop the parsley and mix into the mushroom-pulled mixture with the lemon juice.
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!
Brush the Easter bunnies with a little oil and bake in the oven according to the puff pastry pack instructions.