{"id":44626,"date":"2022-04-27T13:37:12","date_gmt":"2022-04-27T11:37:12","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/vegetable-pastries"},"modified":"2022-07-29T17:42:14","modified_gmt":"2022-07-29T15:42:14","slug":"vegetable-pastries","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/en\/recipes\/vegetable-pastries","title":{"rendered":"Vegetable pastries"},"author":2,"featured_media":44642,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[],"recipe_categories":[612],"et_countries":[],"recipe_main_ingredient":[605],"recipe_difficulty":[581],"recipe_preparation_time":[252],"recipe_diet_type":[573],"recipe_saison":[558,526],"acf":{"recipe_preparation_time":252,"recipe_categories":612,"recipe_time_txt":"30 minutes, plus 60 minutes to rise, plus 20 minutes to bake","recipe_type":68429,"recipe_difficulty":581,"recipe_diet_type":[573],"recipe_main_ingredient":[605],"recipe_saison":[526,558],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":"","recipe_ingedients_unit":"g","recipe_ingedients_product":""}],"temporare_zutaten":"200 g Emmentaler AOP\r\n10 g yeast\r\nAbout 1.5 dl water\r\n250 g white flour\r\n\u00bd tsp salt\r\n1 tbsp olive oil\r\n150 g courgettes\r\n\u00bd yellow pepper\r\n\u00bd bunch mixed herbs e.g. thyme, rosemary, parsley\r\n2 garlic cloves\r\n1 tbsp capers\r\nSalt, pepper\r\n5 tbsp tomato puree","recipe_preparation":"Finely grate the Emmentaler AOP. Put 25 g cheese with flour, salt and olive oil into a bowl. Crumble the yeast, add to the bowl along with the water and knead everything to a smooth dough for about 5-10 minutes. Leave the dough covered in a warm place until it has doubled in size.\r\n\r\nFor the filling, cut the courgettes and peppers in small cubes of about 5 mm. Finely chop the garlic and herbs. Put 2 tablespoons of cheese to one side. Mix the remainder of the cheese with the courgettes, peppers, herbs, garlic and capers, season with salt and pepper.\r\n\r\nRoll the dough out to form a rectangle measuring about 20 x 35 cm. Spread the tomato puree on the dough. Distribute the filling and press it down a bit. Taking the long side of the dough, carefully roll it up and cut into 3 cm thick slices. Place on a baking tray covered with greaseproof paper, sprinkle with the remaining cheese and bake in a hot oven at about 220 degrees. 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