Curry and cheese star
Ingredients
for 8 person
| 130 g | grated Emmental |
| 130 g | grated Gruyère |
| 200 g | sour single cream |
| 1 ½ tbsp | hot curry powder |
| ½ tsp | sweet paprika |
| 1 | puff pastry dough, rolled into a circle (approx. 32 cm in diameter) |
| 1 | puff pastry dough, rolled into a circle (approx. 32 cm in diameter) |
| 1 | egg |
| 2 | pear 2.00 pears (e.g. Conference) |
| 1 | onion |
| 1 | garlic clove |
| 1 tbsp | olive oil |
| 1 dl | white wine |
| 3 tbsp | sugar |
| 1 | star anise |
| 2 pinch | salt |
How it's done
Filling
Mix the cheese with the single cream, curry and paprika.
To fill
Roll out one piece of dough and place on a tray with the baking paper. Spread the cheese mixture over the top.
Roll out the second piece of dough, place on top, remove the baking paper, press the edges down well.
To shape
Place a small bowl or a glass (approx. 6 cm in diameter) top-down in the middle of the dough. Make approx. 24 incisions in the dough, cutting from the edge of the bowl outwards, creating strips.
Twist the strips. Beat an egg, glaze the star with the egg.
Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C.
Pear sauce
Core the pear and cut it into cubes. Cut the onion into thin strips and the garlic into slices.
Heat the oil in a pan. Sauté the pear, onion and garlic for approx. 2 mins. Pour in the white wine, add the sugar and star anise, mix, cover and cook over a medium heat for approx. 10 mins. until soft.
Remove the star anise, purée the pear, season with salt. Serve the pear sauce with the curry and cheese star.
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