Potato and Bacon Filled Pastries with Sour Cream Dip

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Ingredients for 10 servings
  • For the pastries
  • 125 g QimiQ Classic, room temperature
  • 100 g Streaky smoked bacon, finely sliced
  • 1 Egg(s)
  • 150 g Potatoes, cooked, peeled, diced
  • 1 tbsp Garlic, finely chopped
  • 2 tbsp Parsley, finely chopped
  • 200 g AP Flour, coarse grain
  • 1 package Dried yeast
  • Salt and pepper
  • 10 slices Emmental cheese min. 45 % fat
  • Vegetable oil, to fry
  • For the sour cream dip
  • 125 g QimiQ Classic, room temperature
  • 200 g Sour cream 15 % fat
  • 2 tbsp Mixed herbs, finely chopped
  • 1 tbsp Dijon mustard
  • Salt and pepper
Method
1.
For the pastries: place the bacon onto a baking sheet lined with baking paper and bake until crispy.
2.
Whisk the unchilled QimiQ Classic smooth. Add the egg, bacon, potatoes, garlic and parsley and mix well.
3.
Add the yeast to the flour and mix well. Slowly fold the flour mixture into the QimiQ mixture and carefully knead into a smooth dough.
4.
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 °C).
5.
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.
6.
Allow to rest for 20 minutes.
7.
Fry in hot oil until golden brown.
8.
For the dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.