...My Summer Kitchen, Part 13 ➡️ Puff pastry pockets filled with three kinds of vegetables and urid bean hummus ⬅️ ...we recently had to save two packages of organic puff pastry...☺️ ...there was still some of the second ravioli filling left over, consisting of tree spinach #wildbuckwheat*, #ox-tongue lettuce* (second flush), and button mushrooms, and today we added a nice portion of blanched #Daubenton cabbage*! Everything was finely chopped and mixed with some cottage cheese, urid bean hummus, garlic, jalapeño*, cayenne pepper*, cumin, and homemade vegetable broth*. Place one sheet of puff pastry on a baking sheet, spread the filling on top (leaving a 2 cm border!), and top with slices of Gouda. Brush the edges with egg yolk, place the second sheet of pastry on top, and press the edges together with a fork. Use a spatula to score squares, brush with egg yolk, and sprinkle with black cumin. Pop it in the oven at 190°C convection for about 20–25 minutes. Enjoy while still warm...😋 * From my garden!