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Secrets in Butter Dough

4 servings

Ingredients

• 150 g Flour (all-purpose)
• 150 g butter
• Vinegar (nach Bedarf)
• 1 Stk Egg yolk
• 1 Prise Salt
• 1 Stk Egg (for glazing)
• 200 g Tomatoes
• 300 g Green beans
• 300 g Asparagus tips
• tartare sauce (nach Bedarf)
• 2 Stk Salad leaves (large)
• Eggs (hard-boiled, in slices) (nach Bedarf)
• 150 g Ground meat (finely ground)
• 1 TL Tomato ketchup
• 150 g mushrooms
• ham (sliced) (nach Bedarf)
• 1 Stk Onion
• 120 g Veal liver
• 1 Stk apple
• Pepper (nach Bedarf)
• Marjoram (nach Bedarf)
• 4 Stk bratwurst, small
• Mustard (French) (nach Bedarf)

Instructions

1. Process 150 g smooth flour, 150 g butter (or margarine), a little vinegar, one egg yolk, and a pinch of salt into a butter dough.
2. After the final rest, roll out knife-back thick and cut rectangles.
3. Arrange the four fillings each finger-thick lengthwise in the middle of the dough.
4. Brush the dough edges with whisked egg, fold over, and brush the top with egg as well.
5. In a strongly preheated oven, first bake until pale yellow, then finish baking at reduced heat.
6. Serve hot.
7. Salad: Blanch and quarter 200 g tomatoes.
8. Clean 300 g green beans and 300 g asparagus tips, cut into 3 cm pieces, and cook in boiling salted water until tender.
9. After cooling, drain well and toss with piquant tartar sauce.
10. Arrange between two large lettuce leaves and top with egg slices.
11. Fillings: 1.
12. Ground meat: Mix 150 g fine ground meat with one teaspoon tomato ketchup, form into a roll, and brown all over. 2.
13. Mushrooms: Slice 150 g cleaned mushrooms, sauté in a pan, and distribute over four half slices of ham, then roll up. 3.
14. Liver-Apple: Finely chop one onion and sauté until pale yellow.
15. Dice 120 g calf's liver and one peeled apple, brown together, and season with salt, pepper, and marjoram. 4.
16. Bratwursts: Grill four small bratwursts until light brown and brush with French mustard.

Based on a cookbook by Hans Hofer (1964), adapted with AI.