Wholegrain sachets with Roquefort filling
- 125 g low-fat quark
- 100 ml Milk
- 100 ml Oil
- 1 TL Salt
- 250 g whole wheat flour
- 1 packet tartar baking powder
- 1 onion
- 150 g Mushrooms
- 250 g Tomatoes
- 2 Bundle Chives
- 50 g Sunflower seeds
- 100 g span> Roquefort processed cheese cream
- span> Salt
- Pepper
- 1 egg yolk span>
- 1 span> headFrisée salad
- flour span>
- baking paper li>
60 minutes
sp an> easy
- 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
1 person approx.:
- 750 kcal
- 3150 kJ
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