Curry and cheese star


Total time: 55m
Preparation Time: 30m

Servings
For 8 people


Author

Vanessa (FOOBY Team)


Nutritional Information

Contains 500 Kcal, 14g Protein, 37g Carbohydrates, 32g Fat


Ingredients

  • Filling
  • 130 g grated Emmental
  • 130 g grated Gruyère
  • 1.5 tbsp hot curry powder
  • 200 g sour single cream
  • 0.5 tsp sweet paprika
  • To fill
  • 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 eggs
  • Pear sauce
  • 2 pear 2.00 pears (e.g. Conference)
  • 1 onions
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 dl white wine
  • 3 tbsp sugar
  • 1 star anise
  • 2 pinches salt

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Instructions

  • 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.
  • Tip:

    Tastes best when fresh

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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