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Ingredients
Filling and Topping
- 120 g Gruyère cheese, cut in pieces
- 20 g olive oil
- 80 g red onions, halved
- 1 garlic clove
- 250 g brown mushrooms, fresh, sliced
- 1 pinch fine sea salt
- 1 Tbsp fresh chives, chopped
Paptert Filling and Assembling
- 800 g water
- 1 tsp fine sea salt
- 170 g maize flour, white
- 20 g unsalted butter
-
200
g tinned sweetcorn
or 200 g fresh sweetcorn kernels -
150
g biltong, cut in thin slices
or 150 g cooked bacon, cut in thin slices - 100 g feta cheese, crumbled
- 200 g double cream
- 10 fresh basil leaves, roughly chopped
- Nutrition
- per 1 portion
- Calories
- 1422 kJ / 340 kcal
- Protein
- 14 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fibre
- 3.5 g
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