Cheese snack

Ingredients for 4 servings:

• 1 roll of toffee batter dough (270 g) from the refrigerated section
• 1 medium-sized potato(s) (120 g)
• 1 large egg(s)
• 80 g mascarpone
• 50 g cheese (Swiss cheese, spicy, with salt crystals, e.g. Red Devil), freshly grated
• 25 g Parmesan, freshly grated
• 2 tbsp, heaped chives, frozen
• some herbal salt
• Black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 egg yolk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

great with wine or beer, for picnics, makes 8 – 12 pieces

Boil the potatoes with their skins on, peel them, and press them through a ricer while still warm. Cover and let cool. Remove the puff pastry from the refrigerator 10 minutes before use. Preheat the oven to 210°C (top/bottom heat). Line a baking sheet with baking paper. Mix the mashed potatoes, egg, mascarpone, grated cheese, chives, salt, pepper, and nutmeg with a fork until smooth. Unroll the puff pastry with the baking paper on it and cut into squares with sides measuring approximately 10-12 cm (depending on the size of the pastry; the filling will be enough for even more squares). Whisk the egg yolk and brush it onto the bottom and right edges of each square. Place 2 teaspoons of the filling in the center of the squares (1 heaped teaspoon per square). Fold the uncoated half of the pastry over to form a triangle and press the edges down firmly with your fingers. Place on the baking sheet. Prick the top of each triangle 2-3 times, e.g. with a potato skewer, to allow air to escape during baking. Place in the lower third of the oven and bake for 20-25 minutes, until golden brown.