Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Measuring cup
Oven mitts
Peeler
Rolling pin
Rösti grater
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Dough scraper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour and salt in a bowl. Crumble in the yeast. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rest for approx. 10 mins.
Filling
Cut the leek into rings, squeeze out the spinach. Peel the carrots, grate using a roesti grater. Mix the vegetables with the cheese and cornflour, season.
To shape
Divide the dough in half. On a lightly floured surface, roll into ovals, place on a baking tray lined with baking paper. Spread the filling in the centre of the pieces of dough. Fold the longer edges approx. 2 cm in towards the middle, ensuring the filling is still visible. Twist the ends.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C.
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