Pumpkin spelt snacks
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
A little ship is coming. This is not the trivialised form of the hit evergreen from the 60s, but YOUR motto for tonight! Because there are delicious baked boats with a concentrated pumpkin and spelt load. They are easy to prepare, have lots of flavour and are just the thing for a cosy TV evening. Well, have we convinced you?
Zutaten für
For the dough
200
g
spelt flour, type 630
50
g
wheat flour, type 550
125
g
margarine
1
Tablespoon(s)
cane sugar
1
Teaspoon(s)
salt
2
Tablespoon(s)
water
300
g
hokkaido pumpkin
150
g
sweet corn
200
g
leek
1
Tablespoon(s)
cornflour
6
Tablespoon(s)
orange juice
2
Tablespoon(s)
olive oil
salt, pepper to taste
Preparation
Bake the pumpkin spelt snacks
1
Cut the leek into fine rings and drain the maize in a sieve.
2
Put the flour, water, margarine, sugar and salt in a bowl and knead.
3
Divide the dough into two portions and roll out on a floured work surface into two oval patties about 1 cm thick, so that they extend slightly over the rim of the baking tins.
4
Peel and core the pumpkin and cut into small cubes.
5
Preheat the oven to 200°C top/bottom heat. Sauté together with the leeks and sweetcorn in a little olive oil and season with sea salt and pepper.
6
Mix the orange juice with the cornflour, add and boil down briefly. Allow the vegetable filling to cool briefly and place in pastry boats, folding over the edges slightly.
7
Bake in the preheated oven on the middle shelf for 20 minutes.
Zutaten für
For the dough
200
g
spelt flour, type 630
50
g
wheat flour, type 550
125
g
margarine
1
Tablespoon(s)
cane sugar
1
Teaspoon(s)
salt
2
Tablespoon(s)
water
300
g
hokkaido pumpkin
150
g
sweet corn
200
g
leek
1
Tablespoon(s)
cornflour
6
Tablespoon(s)
orange juice
2
Tablespoon(s)
olive oil
salt, pepper to taste
