For salsify in a pastry shell, knead all the dough ingredients together. Let the dough rest for half an hour, then roll out two 10 cm wide long strips.
Rinse (brush) salsify thoroughly and remove peel under running water. Place each peeled stem in vinegar water on the spot to prevent browning.
Steam the finished peeled stalks in fat for about 8 to 10 min until firm to the bite.
Meanwhile, peel and coarsely grate the carrots and sauté in fat in another saucepan. Chop the parsley and grate the cheese finely.
Spread the steamed carrots, parsley and cheese on the two rolled out pastry sheets. Place the salsify lengthwise on top. Season with salt, nutmeg and pepper.
Separate the egg. Brush the edges of the dough with the egg white, fold the dough over the vegetable filling and press together on the sides.
Brush the finished dough rolls with a milk-egg yolk mixture and place on a greased baking sheet.
Bake the salsify in the pastry case in the oven at 200° C for about 20 minutes.
Preparation Tip:
When preparing salsify in batter coat, note that salsify contains a sticky white juice. When buying, make sure that the roots are not damaged and the juice does not leak. However, when peeling, this can not be avoided. The juice sticks and leaves stains. So always peel the stalks under running tap water.
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