Ingredients
For 4 portions
For the yeast dough
125g
QimiQ Cream Base
300g
Floury potato(es), cooked
50ml
Milk
50g
Butter
24g
Fresh yeast
300g
Flour, coarse grain
1
Egg yolk(s)
For the filling
125g
QimiQ Cream Base
1
Onion(s)
80g
Cheese, grated
1tbsp
Vegetable oil
Salt and pepper
Mixed herbs, finely chopped
1
Egg yolk(s)
For the dip
250g
QimiQ Classic, unchilled
200g
Natural yoghurt
Salt and pepper
10g
Mixed herbs, finely chopped
Garlic, squeezed
Preparation
- Preheat the oven to 180° C (conventional oven).
- For the yeast dough, finely mash the potato. Melt the butter and QimiQ Classic in the milk, add the yeast and heat until completely dissolved. Place the potato, QimiQ mixture, flour and egg yolks in a bowl and quickly knead to a dough by hand.
- Cover, and allow the dough to raise in a warm place for 20 minutes. Knead and allow to raise for a further 20 minutes.
- For the filling: sauté the onions in oil. Add the QimiQ Sauce Base and herbs. Add the cheese and season to taste. Add the egg yolk.
- Roll out the yeast dough approx. 1 cm thick and cut out circles with the aid of a dessert ring (6 cm Ø). Place one teaspoon of filling onto each circle, fold the edges up and press together.
- Place touching in a greased oven proof dish with the flat side down and allow to raise in warm area for approx. 15 minutes. Brush with butter.
- Bake in the hot oven for approx. 30 minutes.
- For the herb dip, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well.
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