Wholegrain sachets with Roquefort filling

1.

Put the quark, milk, oil and salt in a mixing bowl, use the dough hook of the hand mixer to form a smooth mass. Mix the flour and baking powder, add and knead in until a smooth dough is formed. Peel onion and chop finely. Wash, clean and dice the mushrooms. Wash the tomatoes and cut out the stem end. Halve the tomatoes, except for 1 for garnish, core them and cut into small cubes. Wash the chives and cut into fine rolls up to 1/2 bunch. Mix the onions, mushrooms, diced tomatoes, chives, sunflower seeds and Roquefort cream, season with salt and pepper. Roll out the quark oil dough thinly on a floured work surface and cut out 8 circles (approx. 18 cm Ø). Spread the filling in the middle of the pastry sheets. Press the dough over the filling into small bags. Wrap and tie with 2 of the remaining chive stalks. Whisk the egg yolk and 1 tablespoon of water and brush the sachet with it. Place on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Clean and wash the Frisée salad and place on a serving platter. Cut the remaining tomato into eighths. Arrange the dough bag and tomato eight on the salad and serve

2.

Plate: ASA