Ham dumplings

Name: Ham dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Walnut kernels; 3 discs Cured ham; 100 g Roquefort cheese; 3 Stem(s) Parsley; 100 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 4 discs (25 g each) Yufka or filo pastry (approx. 30 x 31 cm); 0?$? green salad leaves; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Walnut kernels
3 discs Cured ham
100 g Roquefort cheese
3 Stem(s) Parsley
100 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter
4 discs (25 g each) Yufka or filo pastry (approx. 30 x 31 cm)
0?$? green salad leaves
baking paper

Directions

1
Roast the nuts in a pan without fat. Take them out, let them cool down a bit and chop them. Cut ham into thin short strips. Crumble Roquefort. Wash parsley, shake dry and chop the leaves finely. Mix cheese and crème fraîche. Add nuts, parsley and ham and mix well. Season to taste with pepper and a little salt
2
Melt the butter in a small pot. Brush the pastry sheets with butter and divide them crosswise into 4 strips. Put about 1 tablespoon of ham filling in each left corner. Fold the left corner flush with the long side to form a triangle. Fold the triangle further to the end
3
Place the finished triangles on a baking tray lined with baking paper and brush with butter again. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until brown. Turn over after half the baking time. Wash the salad and shake dry. Arrange dumplings on salad leaves and serve immediately