Loading...

Piadina turnovers with German filling.

Piadina turnovers with German filling.

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!

Print Recipe
Piadina turnovers with German filling.
Servings
5
Ingredients
  • 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
Servings
5
Ingredients
  • 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
Instructions
  1. Mash potatoes with a fork, add salt and pepper. Add diced Leberkäse after a quick sautée in a pan and chives.
  2. 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.
  3. Mix obazda to mashed potatoes as much as you like.
  4. 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.
  5. 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.
  6. They are great hot or warm.

Piadina turnovers with German filling.

 

 

 

You might also like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.