Sage sandwiches

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the sage, dab dry, remove the leaves and chop them up to 5 leaves. Heat 2 tablespoons of oil in a pan. Fry the sage over a low heat until it turns dark green. Let it cool down in the frying oil. Dissolve yeast in 300 ml lukewarm water. Mix flour and salt. Slowly add the yeast water to the flour, kneading it with the dough hooks of the hand mixer.

2. 2

   Add oil and sage and continue stirring until the dough comes off the rim. Knead the dough well with your hands. Cover and leave to rise in a warm place for about 30 minutes. Knead again and form 10-14 rolls. Place on a baking tray lined with baking paper. Press small depressions into the rolls with your fingertips. Cover the rolls again and let them rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. In the meantime, peel and finely chop the garlic. Wash parsley and chives and dab dry. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Halve the pepper lengthwise, remove seeds, wash and finely dice.

3. 3

   Cover the rolls again and let them rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. In the meantime, peel and finely chop the garlic. Wash parsley and chives and dab dry. Pluck parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Halve the pepper lengthwise, remove seeds, wash and finely dice. Stir curd cheese with 1 teaspoon of olive oil, garlic, pepper and herbs until smooth. Season with salt and pepper. After 15 minutes whisk the egg yolk and cream. Brush the rolls with the egg-cream mixture, put 1 sage leaf on each of 5 rolls and brush with it. Arrange rolls on a plate and garnish with sage. Add the herb curd cheese

4. 4

   Stir curd cheese with 1 teaspoon of olive oil, garlic, pepper and herbs until smooth. Season with salt and pepper. After 15 minutes whisk the egg yolk and cream. Brush the rolls with the egg-cream mixture, put 1 sage leaf on each of 5 rolls and brush with it. Arrange rolls on a plate and garnish with sage. Add the herb curd cheese

Nutrition Facts

KCAL
170 kcal

CARBS
27 g

FATS
3 g

PROTEINS
9 g