I’m back after a long iatus, I had things to do, end of the school parties, work, hot weather struggle…
I don’t know if you remember my project about piadina turnovers filled with fillings inspired to different countries.
I did the Icelandic ones, the French ones, the English ones, I’m working on Dutch ones and today I’m posting here the German turnovers.
I made a big big mistake as you can see in photos: I had to make and shoot four different recipes, I was in a hurry and I took the wrong flags to decorate the photos.
I took the Belgian flags instead of German and I had no idea of it untill my best friend told me that.
An error I deserve to make forst grade once again; the only thing I can say is I was working autopilot.
Let’s never talk of it again please. 😀
Let’s talk of those turnover instead: I filled them with Leberkäse, potatoes and obazda, what’s more German than this?
For the dough you should use the recipe of Piadina Romagnola using a 20% rye flour with plain flour.
If obazda is too much you can serve it as a dip with turnovers.
Of course you should have a cold German lager beer on your side with this dish!
- 18 oz piadina dough with 20% rye flour you can find recipe linked in the post above
- 3 medium potatoes, peeled and boiled
- 7 oz Leberkäse in small cubes
- 9 oz Camembert cheese
- 3.5 oz cream cheese
- 1 tabsp unsalted butter
- 6/8 tabsp lager beer
- to taste salt and pepper
- to taste sweet paprika
- to taste chives
- Mash potatoes with a fork, add salt and pepper. Add diced Leberkäse after a quick sautée in a pan and chives.
- In a bowl mash all the cheeses and butter ( everything room temperature) with a fork untill everything is smooth and creamy, add some spoons of beer to reach the right creaminess. Add salt and pepper and sweet paprika to taste.
- Mix obazda to mashed potatoes as much as you like.
- Make loeaves of piadina dough of about 1,7 oz each, spread them thin and round shaped, put a spoonful of filling in the centre and close, seal edges pressing with a fork.
- Hole turnovers with a fork (so steam can escape) and cook on a hot skillet on medium fire. Pay attention as they can burn out very quickly.
- They are great hot or warm.