Wild garlic and cheese pastries

Wild garlic and cheese pastries: a savory delicacy

I invite you to discover a delicious and easy-to-make recipe, perfect for impressing guests or treating yourself to a healthy snack at home. Wild garlic and cheese pastries are an excellent choice as an appetizer or snack, bringing a touch of freshness and flavor in every bite. This recipe combines simple yet flavorful ingredients, providing you with an unforgettable culinary experience.

Preparation time: 30 minutes
Rising time: 90 minutes
Baking time: 20-25 minutes
Total time: 2 hours and 30 minutes
Number of servings: 20-25 pastries

Necessary ingredients:

- 1 large potato (approximately 200 g)
- 450 g wheat flour (preferably type 000)
- 100 g lard (for an authentic taste)
- 2 teaspoons salt
- 3 egg yolks (approximately 60 g)
- 150 g sour cream (extra creamy, for a richer dough)
- 20 g fresh yeast
- 50 ml warm milk (not hot, to activate the yeast)
- 1 teaspoon sugar (to feed the yeast)
- 100 g melted butter (for extra flavor)
- Chopped wild garlic (frozen or fresh, as preferred)
- 100 g grated cheese (or parmesan, for a more intense flavor)

Short history:

Wild garlic, also known as "ramsons," is an aromatic plant appreciated for its distinct flavor and nutritional benefits. Used in various dishes, it brings a note of freshness and a unique taste. Wild garlic and cheese pastries are a traditional combination, blending the fluffy texture of the dough with the intense flavor of wild garlic and cheese, resulting in a perfect snack for any occasion.

Step by step:

1. Preparing the potato: Start by boiling the potato with its skin until soft (about 30 minutes). It is important not to peel it before boiling, as this will retain its moisture and flavor. Once boiled, remove it, let it cool slightly, then peel and mash it as for puree. Set it aside to cool completely.

2. Activating the yeast: Meanwhile, in a small bowl, warm the milk (not hot) and add a teaspoon of sugar. Crumble the fresh yeast and add it to the warm milk. Let it sit for 10-15 minutes until a foam forms on the surface, indicating that the yeast is active.

3. Mixing the dry ingredients: In a large bowl, combine the flour with the salt and lard. Use a whisk or your fingers to mix well until you achieve a texture similar to wet sand.

4. Forming the dough: Add the mashed potato, egg yolks, and the milk-yeast mixture to the bowl with flour. Mix well, then gradually add the sour cream. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little flour, but be careful not to overdo it, as you want a soft and fluffy dough.

5. Rising the dough: Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for about 90 minutes, or until the dough doubles in volume.

6. Preparing the filling: After the dough has risen, prepare the filling. Chop the wild garlic finely (if using fresh wild garlic) or take the frozen wild garlic out of the freezer and let it sit at room temperature for a few minutes.

7. Forming the pastries: On a floured work surface, take the dough and roll it out into a sheet about 1.5-2 cm thick. Brush the sheet with melted butter, sprinkle the chopped wild garlic, and half of the grated cheese. Carefully roll the dough to form a log. Let it rest for an hour.

8. Cutting the pastries: After the dough has risen again, use a round or square cutter to cut out pastries from the formed log. Place them on a baking tray lined with parchment paper, leaving some space between them to allow for rising during baking.

9. Finalizing the pastries: Brush each pastry with a beaten egg, then sprinkle the remaining grated cheese on top and, if desired, caraway seeds or other preferred spices. These will add a touch of flavor and an appetizing appearance.

10. Baking: Preheat the oven to 180°C (350°F) and bake the pastries for 20-25 minutes until golden and fluffy. Let them cool slightly before serving.

Serving suggestions:

These wild garlic and cheese pastries are delicious served warm but can also be enjoyed at room temperature. They pair perfectly with a fresh green salad or a yogurt sauce with dill, which will complement the flavor of the wild garlic. You can also try pairing them with a dry white wine or a light beer, which will provide a pleasant contrast to the savory taste of the pastries.

Possible variations:

To personalize this recipe, you can experiment with various types of cheese: feta or goat cheese can add an interesting note. You can also incorporate fresh dill or other herbs, depending on your preferences. If you want a vegetarian version, you can omit the meat and add vegetables like spinach or zucchini.

Nutritional benefits:

Wild garlic and cheese pastries are not only a delicious snack but also a healthy choice. Wild garlic is rich in vitamins A and C, has antibacterial and antioxidant properties. The potato provides complex carbohydrates, while the cheese offers protein and calcium. Overall, these pastries are an excellent source of energy and nutrients.

Frequently asked questions:

1. Can I use another type of cheese?
Yes, you can experiment with any type of cheese you like, but make sure it melts well.

2. How can I keep the pastries longer?
The pastries can be stored in an airtight container at room temperature for a few days, or you can freeze them for later use.

3. Can I use whole wheat flour?
Yes, you can use whole wheat flour, but you may need to adjust the amount of liquids, as whole wheat flour absorbs more water.

I encourage you to try this wild garlic and cheese pastry recipe and let your creativity shine in the kitchen. Whether you serve them as an appetizer at a party or as a delicious snack for yourself and your family, I am sure they will be a hit! Enjoy!