Flambkuchen pockets with leek and ham filling

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 small stick (about 175 g) Leek
  • 1 TABLESPOON Oil
  • 125 g diced lean ham
  • 7-10 Tbsp Pepper
  • 200 g Schmand
  • 7-10 Tbsp Salt
  • 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
  • 125 g grated gouda cheese
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Clean the leek, cut in half lengthwise and wash. Cut leek into fine strips. Heat the oil in a pan and fry the ham. Add the leek and fry for 1-2 minutes. Remove from the heat, season with pepper and leave to cool. Stir sour cream until smooth, season with salt and pepper

  2. 2

    Remove the dough from the packaging and unroll. Turn the dough sheet over onto a floured tea towel, carefully peel off the baking paper. Quarter the dough sheet into 4 rectangles (approx. 12 x 20 cm). Brush the quarter with approx. 1/2 of the sour cream, leaving approx. 1 cm of edge free. Spread the leek mixture on top, sprinkle with about 2/3 of the cheese. Fold the rectangles from the short side, press the edges firmly together

  3. 3

    Place on a baking tray lined with baking paper and sprinkle with the remaining cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-18 minutes. Serve with remaining sour cream

Nutrition Facts

KCAL
470 kcal
CARBS
33 g
FATS
28 g
PROTEINS
22 g