Ingredients
makes 24
- baking paper for the baking tin
- 1 rectangular, rolled out piece of butter puff pastry dough of 340 g
filling:
- 150 g of finely diced Emmentaler
- 1 finely diced boiled potato
- 1 onion, grated with a muesli grater
- 1 tbs of freshly grated horseradish
- 1 bunch of finely chopped chives
- 3 tbs of half cream
- salt and pepper
garnish:
- a little whisked egg white
- 1 egg yolk whisked in with 1 tbs of single cream, for brushing on
- maybe some chives for garnish
- sliced kumquats and cloves
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Mix all the ingredients for the filling and season.
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2 Lay the pastry dough out flat and cut into 24 rectangles with a pastry wheel. Put 1-2 tsp of filling on the middle of each rectangle. Brush the edges with egg white and roll up. Twist the ends like sweetmeats and lay on baking paper lining in the baking tins. Put in a cool place for 15 mins.
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3 Bake for 10-15mins. in the middle of the oven, preheated to 220°C. Garnish with chives and kumquats, according to taste. Serve hot or just warm.
Bon
Appétit
Appétit
