For the pork tenderloin in puff pastry, cut the ribs of the cabbage leaves flat with a sharp knife and then blanch the cabbage leaves and let them cool. Pepper the pork tenderloin, sear it all over in the oil and let it cool.
Dice the cold turkey breast and mash it, adding egg, butter, pepper and salt. Gradually add the whipping cream and mix until you have a smooth farce.
Stir in parsley and chives and season to taste. Roll out the puff pastry, overlap the dried cabbage leaves, spread the turkey farce on top, salt the meat, place on top and fold in.
Brush with the beaten egg and bake in a preheated oven at 220 degrees until the dough takes color, then reduce the heat to 120 degrees and bake for another 30 minutes.