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Curry and cheese star
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 500
  • Fat about 32g
  • Carbohydrates about 37g
  • Protein about 14g
This is needed
This is needed for 8 people
Filling
  • 130 g grated Emmental
  • 130 g grated Gruyère
  • 1.5 tbsp hot curry powder
  • 200 g sour single cream
  • 0.5 tsp sweet paprika
To fill
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 1 eggs
Pear sauce
  • 2 pears 2.00 pears (e.g. Conference)
  • 1 onions
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 dl white wine
  • 3 tbsp sugar
  • 1 star anise
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Filling
Mix the cheese with the single cream, curry and paprika.
To fill
Roll out one piece of dough and place on a tray with the baking paper. Spread the cheese mixture over the top.
Roll out the second piece of dough, place on top, remove the baking paper, press the edges down well.
To shape
Place a small bowl or a glass (approx. 6 cm in diameter) top-down in the middle of the dough. Make approx. 24 incisions in the dough, cutting from the edge of the bowl outwards, creating strips.
Twist the strips. Beat an egg, glaze the star with the egg. Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C.
Pear sauce
Core the pear and cut it into cubes. Cut the onion into thin strips and the garlic into slices.
Heat the oil in a pan. Sauté the pear, onion and garlic for approx. 2 mins. Pour in the white wine, add the sugar and star anise, mix, cover and cook over a medium heat for approx. 10 mins. until soft.
Remove the star anise, purée the pear, season with salt. Serve the pear sauce with the curry and cheese star.