Mezzelune with Butter Chicken Sauce

Preparation method

• For the dough, put all ingredients in a bowl and knead at the lowest speed using a mixer. Wrap into cling film and leave at least 1 h in the refrigerator to rest.
• For the filling, it is best to grind or chop the frozen rapeseed flowers.
• Sweat the onions and the garlic in the butter until translucent, add the rapeseed flowers and season to taste with salt and pepper.
• Mix the sheep's cheese with the curd cheese and add the rapeseed flowers, if desired season to taste.
• Roll out the dough very thinly and cut out round Ø 7 cm.
• Place a ts of filling in the middle, brush an edge with egg yolk and close in a crescent shape. Now press the rim together with a fork, cook in boiling water for 3 minutes, rinse briefly. Roast in some butter, serve with hot Tikka Masala sauce and garnish with sage.

Ingredients

(10 servings) Dough:

• 300 g rye flour
• 200 g wheat flour
• 2 eggs
• 2 tbsp olive oil
• 140 ml lukewarm water
• 2 snuffs salt
• 1 egg yolk, stir with a little water

• 100 g feta cheese
• 100 g soft curd cheese (quark)
• 2 small onions in fine cubes
• ½ tsp Chinese Garlic Puree Golden Turtle for Chefs™ (Art.60621)
• 600 g Rapeseed flowers Golden Turtle for Chefs™ (Art. 60611)
• Salt, pepper
• 1 tbsp butter 600 ml Butter Chicken Sauce Golden Turtle for Chefs (Art.60488)

Useful information

• Costs p. portion: approx. €1.10
• Energy p.portion approx. 510kcal
• Preparation time: 1 h
• Accessories: food processor, round cookie cutter, pot, pan, meat grinder, bowls

Allergenes

Wheat, rye, egg

Tips

Golden Turtle for Chefs canola flowers are an exceptional alternative to the ubiquitous spinach