Ingredients
For 10 servings
For the pastries
125g
QimiQ Classic, room temperature
100g
Streaky smoked bacon, finely sliced
1
Egg(s)
150g
Potatoes, cooked, peeled, diced
1tbsp
Garlic, finely chopped
2tbsp
Parsley, finely chopped
200g
AP Flour, coarse grain
1package
Dried yeast
Salt and pepper
10slices
Emmental cheese min. 45 % fat
Vegetable oil, to fry
For the sour cream dip
125g
QimiQ Classic, room temperature
200g
Sour cream 15 % fat
2tbsp
Mixed herbs, finely chopped
1tbsp
Dijon mustard
Salt and pepper
Preparation
- For the pastries: place the bacon onto a baking sheet lined with baking paper and bake until crispy.
- Whisk the unchilled QimiQ Classic smooth. Add the egg, bacon, potatoes, garlic and parsley and mix well.
- 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.
- 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).
- 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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