Vegetable Bags
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g flour (wheat, finely round)
- 50 g buckwheat (normal flour is also possible if necessary)
- 150 g quark (low-fat quark)
- 120 g butter
- 400 g veetables, e.. white cabbae, carrots, leek, celery
- 120 g cheese (spicy semi-hard cheese), rated
- Oatmeal, fine
- Cream, for brushing
- thyme
- fennel
- coriander
- Mustard, ground
- Paprika powder
- curry
- parsley
- Caraway seed
- salt
Print Recipe
Pin Recipe Instructions
- Quark shortcrust pastry: Knead the flour, low-fat quark, butter, paprika, caraway seeds and salt into a dough and let it rest for 1 hour in the refrigerator.
- Filling: Cut the vegetables into small pieces, sauté them in a little oil and water (if possible with fresh thyme), add the spices, let them cool.
- Roll out the dough thinly, rub out the squares. Scatter oat flakes on one half of the rectangle, pour the vegetable filling on top and finally sprinkle with grated cheese.
- Fold the top half of the square over, press the edges together with your fingers. Brush with cream.
- Bake on a greased tray for 20-30 minutes at 220 °.
- (as a side dish or starter for approx. 10 people)
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