Ham rice triangles

• 400 GRAM PUFF PASTRY
• 100 GRAM RICE, cooked
• 200 GRAM HAM, in cubes
• 50 GRAM GREEN PEAS
• 1 TBSP PARSLEY, chopped
• 1 EGG

• 500 GRAM FILLET OF BEEF
• 100 GRAM WHITE CABBAGE, finely shredded
• 2 TBSP CAPERS
• 4 TBSP OLIVE OIL
• 2 DRIED TOMATOES, in small pieces
• 2 TBSP ACETO BALSAMICO
• 50 GRAM CHEESE, in thin slices
• 1 TSP OREGANO
• PEPPER AND FRESH MILLED SALT

Mix the rice, ham, peas and parsley and add salt and pepper to taste. Roll out the puff pastry and cut it into 6 squares. Put two tablespoons of the rice mixture in the middle of each square. Brush the sides with egg and fold the dough to a triangle. Push the sides well together and brush the top with egg. Bake 25 minutes at 180 degrees Celsius.

Cut the beef in very thin slices; this is easiest when it is still a little frozen. Put the slices on a plate. Sprinkle with pepper and salt. Put the cabbage in the middle. Mix the aceto balsamico with the olive oil, the capers, the dried tomatoes and the oregano and pour over the cabbage. Distribute the cheese over the beef.

The story goes, that this dish was invented in the 1950s in a restaurant in Venice for a lady who wanted to order raw meat but could not do so as she was too high-class. The name is derived from the painter Vittore Carpaccio, who used a special kind of red in his paintings.