This vegetable patty consists of a cabbage-based filling mixed with carrots, peas and corn. The filling is moist and tender, but the cabbage retains texture and a bit of crunch, even when kept overnight. The smooth pastry shell is wheat-based, not flaky, but nice and doughy on the inside. I tend to not finish the crusts on most patties but I couldn’t get enough of this one. The proportion of pastry to filling is perfect and it tastes oh-so-good!
Editor’s PickCelia Sin-Tien Cheng | September 01, 2006
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