Crispy Cheese Parcels with Dried Tomatoes, Spring Onions and Bonifaz Garlic
- 350 g toast
- 250 g Bonifaz Garlic
- 2 spring onions
- 150 g dried tomatoes (marinaded)
- 100g quark
- 200 ml milk
- 4 eggs
- salt, black mill pepper
- 1 pinch freshly ground nutmeg
- 1 pinch mild chilli, ground
- ready-made strudel dough, filo pastry or wan tan sheets
- olive oil to brush
Cut off the crusts from the toast and cut into small cubes. Cut the Bonifaz Garlic into small cubes. Wash and prepare the spring onions and slice into rings, chop the tomatoes into small cubes. Stir the cheese, quark, spring onion, tomato, milk, 2 eggs and 2 egg yolks together and generously season with salt, pepper, nutmeg and chilli. Mix with the white breadcrumbs. Whisk the two egg whites with a pinch of salt until creamy and fold into the bread and cheese mixture.
Grease a muffin tray with oil. Cut the dough into 15 x 15 cm sections, lightly brush with oil and place into each hollow on the muffin tray. Add 1-2 tablespoons of filling to each, gently squeeze or twist the edges together and bake in a pre-heated oven at 200 °C until golden brown.
Tip: If you don't own a muffin tray, you can use two doubled-up paper muffin cups. These aromatic parcels are great as a party snack, a starter or as a vegetarian main course. They taste best warm, but you can also pour the mixture into the tray or moulds and refrigerate for several hours before baking. Instead of tomatoes, you can use 50 g finely diced cooked ham or turkey or ½ a small diced pear. Delicious with marinaded green salad, tomato salad or grilled vegetables. 1 or 2 parcels per person depending on the side dishes.
Wine recommendation: Would go well with a mild red from the Austrian Burgenland region, for example a Blaufränkisch wine that exudes a fruity, spicy aroma without overpowering the dish.