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Puff pastry pouches with ROUGETTE Landkäse

Recipe for 4 Portions:

100g ROUGETTE Landkäse finely spiced
1 pack of frozen puff pastry (6 sheets)
1 egg white
500g spinach
1 small onion
1 garlic clove
20g butter
2 tbsp currants
2 tbsp pine nuts
Salt, pepper and nutmeg
1 lemon, untreated


Preparation:

Thaw the puff pastry. Wash, clean and drain the spinach. Chop the onion and garlic and fry in butter. Add the spinach and allow to combine for 2-3 minutes. Season with salt, pepper, nutmeg and grated lemon rind. Roughly chop the pine nuts and spinach, and then mix in the currants.

Remove the find from the ROUGETTE Landkäse and cut into finger sized sticks. Unfold the sheets of puff pastry (don’t roll) and brush the edges with the egg white. Put a piece of Rougette Landkäse and 1 tbsp of the spinach mixture on one half of the pastry. Fold the pastry together and press the edges to seal.

Straighten with a pastry cutter and prick repeatedly with a fork. Place on a baking tray rinsed with water. Bake for 15 – 20 minutes at 200º C in the oven (180º C in a fan oven).


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