Piadina turnovers with German filling.
  • 18oz piadina dough with 20% rye flouryou can find recipe linked in the post above
  • 3 medium potatoes, peeled and boiled
  • 7oz Leberkäse in small cubes
  • 9oz Camembert cheese
  • 3.5oz cream cheese
  • 1tabsp unsalted butter
  • 6/8tabsp lager beer
  • to taste salt and pepper
  • to taste sweet paprika
  • to taste chives
  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.