Ingredients
For 10 servings
For the pastries
125g
QimiQ Classic
100g
Streaky smoked bacon, finely sliced
1pcs
Egg(s)
150g
Potatoes, cooked, peeled, diced
1tbsp
Garlic clove(s), finely chopped
2tbsp
Parsley, finely chopped
200g
AP Flour, coarse grain
1package
Dried yeast
1pinch(es)
Salt and pepper
10slices
Emmental cheese min. 45 % fat
Vegetable oil, to fry
For the sour cream dip
125g
QimiQ Classic, room temperature
250g
Sour cream 15 % fat
2tbsp
Mixed herbs, finely chopped
1tbsp
Dijon mustard
1pinch(es)
Salt and pepper
Preparation
- For the pastries: place the bacon onto a baking sheet lined with baking paper and bake in the oven until crispy.
- Mix the QimiQ Sauce Base together with the egg, bacon, potatoes, garlic and parsley.
- Add the yeast to the flour and mix well. Slowly fold the flour mixture into the QimiQ Bauce Base mixture and carefully knead into a smooth dough.
- Season to taste with salt and pepper, cover and allow to rest in a warm place for 1 hour (Tip: allow to rest in an oven at 120 °F).
- Form the dough into a large roll and slice into 10 discs. Press flat with floured hands and top each disc with a slice of folded cheese. Fold in half and seal the edges with a fork.
- Allow to rest for 20 minutes.
- Fry in hot oil until golden brown.
- For the dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.
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