Italian herb corners

Ingredients for 3 servings:

• 125 g flour
• ½ tbsp parsley
• ½ tbsp chives
• ½ tbsp oregano
• ½ tsp salt
• ½ tsp vinegar (white wine vinegar)
• 50 g margarine
• 100 g cream cheese with herbs
• 60 g Cabanossi
• 2 tbsp basil
• 1 tbsp cream
• 10 g Parmesan

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

The dough for the Italian herb wedges is easy to prepare. Clean the herbs. Chop the parsley, finely roll the chives, and slice the oregano into strips. Knead the flour, herbs, salt, white wine vinegar, and margarine into a shortcrust pastry. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for about 30 minutes. For the filling, place the herb cream cheese in a bowl. Finely dice the Cabanossi and mix with the cream cheese. Chop the basil and fold it in. Dust a work surface with flour and roll out the herb dough to a thickness of about 2 cm. Then, using a pastry wheel, roll out 6 squares. Place a little of the cream cheese mixture in the center of each piece of dough. Fold the dough into triangles, flatten slightly with your hand, and press the edges together firmly, e.g. with a fork. Brush each triangle of dough with cream and sprinkle evenly with Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 20 minutes. I calculate 2 dough triangles per serving.