Savoury Cheese Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 138 mg | (3 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 10 grams fresh Yeast
- 300 grams Pastry flour
- ½ tsp salt
- 20 grams soft butter
- 1 egg yolk
- For the filling
- 1 garlic clove
- 3 eggs
- 250 milliliters Whipped cream (30% fat content)
- 100 grams grated Mountain cheese
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- 1 Red onion
- 1 tsp butter
- 80 grams sun-dried Tomatoes (in oil)
Preparation steps
For the dough: Crumble yeast and dissolve in 50 ml (1-1/2 fluid ounces) lukewarm water. Mix flour with salt on a work surface. Make a well in center and pour in yeast. Mix into flour and let rise 15 minutes. Then add softened butter, egg yolks and about 80 ml (approximately 1/3 cup) of warm water. Knead into a smooth dough. Shape into a ball, cover with a cloth and set in a warm place to rise for 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Knead dough again vigorously and divide into 12 pieces. Roll out into circles. Press circles into recesses of a Mohrenkopf form or muffin tin, creating a well in the center of each.
For the filling: Peel and crush garlic and mix with eggs. Whisk in cream and stir in grated cheese. Season well with salt, pepper and nutmeg to taste. Pour mixture into the Mohrenkopf wells and bake until golden brown for 20-30 minutes in preheated oven.
Peel, halve and thinly slice onion. Sauté briefly in butter and set aside. Drain sun-dried tomatoes and finely chop.
Remove pastry boats from oven, top with onions and sun dried tomatoes and serve.
