Swiss chard appetizer

Rub the pure spelt flour and whole grain spelt flour together with the butter to form a uniform, crumbly mixture. Dissolve the baker’s yeast, sugar and table salt in the milk. Add the liquid to the flour-butter mixture and mix briefly into a homogeneous dough.

For stock production

Portion the dough, store well wrapped in the refrigerator for 2 hours, then freeze (keeps up to 2 weeks). Thaw overnight in the fridge before use.

Mix flaxseeds with water and let soak for at least 1 hour.

Mix all ingredients thoroughly.

Note: The filling can be made in larger quantities, portioned and frozen for storage.

Heat the deep frying fat to 180°C. Deep-fry the nettle leaves until crispy and floating, then drain on kitchen paper.

Heat frying fat to 180°C. Fry the nettle leaves until crispy and drain on kitchen paper.

Roll the dough thinly to 2 mm. Let relax in the freezer for 1 hour.

Cut rectangles of 8×12 cm. Brush the long sides with egg wash and fold the edges inward by about 1 cm. Turn the pieces over and fold the short sides together to form a knot. Place on trays lined with silicone paper.

Pipe 20 g of Swiss chard filling into the center. Brush the edges with egg wash. Allow the pieces to proof fully.

Before baking, brush again with egg wash. Sprinkle the closures with light flaxseeds.

Place in a moderately warm oven and bake with delayed steam until golden brown and crisp.

Decorate with a fried nettle leaf.