Raclette and fig pastry parcels

Raclette and fig pastry parcels

Total: 40 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / piece: 345 kcal
, Fat: 24 g
, Carbohydrate: 19 g
, Protein: 13 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spice mix

2 tsp sesame seeds
1 tsp fennel seeds
1 tsp cumin
1 tsp chilli flakes
1 tsp ground coriander seeds
1 tsp pepper
1 tsp sea salt

Pastry parcels

1 puff pastry dough, rolled into a rectangle
6 slices raclette cheese
1 egg, beaten
2 figs, cut into slices
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How it's done

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Spice mix

Using a mortar and pestle, finely crush the sesame seeds and all the other ingredients up to and including the fleur de sel.

Pastry parcels

Roll out the pastry, cut in half lengthwise, then cut into 12 rectangular pieces, place half on a baking tray lined with baking paper. Spread the cheese in the centre of the pastry pieces, season with 2 tsp of spice mix. Brush the edges with egg. Place the remaining pieces of pastry on top, press the edges down firmly with a fork. Brush the pastry parcels with the remainder of the egg, top with the figs, sprinkle with a little spice mix.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a rack, serve warm.

Good to know
Tip: Instead of homemade spice mix, use dukkah.
Tip: Place the remaining spice mix in a sealed container and store. Ideal with raclette and stews or for seasoning meat.
Serve with: Green salad.

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