Stäerzelen with Swiss Cheese and Mushroom Filling

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (150g) Swiss cheese, grated 1 cup (150g) Swiss cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the water and olive oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the sliced mushrooms and cook until they release their moisture and become tender. Remove from heat and let it cool.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   On a lightly floured surface, roll out the dough into a thin rectangle. Cut the dough into smaller rectangles, approximately 4x6 inches in size.
5. 5.
   Place a spoonful of the mushroom mixture onto one half of each rectangle. Sprinkle grated Swiss cheese on top of the mushrooms. Season with salt and pepper.
6. 6.
   Fold the other half of the dough over the filling and press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
7. 7.
   Place the Stäerzelen on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.
9. 9.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking. Avoid overcrowding the skillet when sautéing them to prevent them from becoming soggy.

Tips & Tricks

• For a more intense flavor, you can add a sprinkle of dried thyme or rosemary to the mushroom filling.
• Serve the Stäerzelen warm with a side of fresh salad for a complete meal.
• If you prefer a crispier crust, brush the pastries with melted butter instead of the egg wash before baking.
• Feel free to experiment with different types of Swiss cheese, such as Gruyère or Emmental, for variations in flavor.
• These pastries can be prepared in advance and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Stäerzelen as a main course for lunch or dinner. They pair well with a side of mixed greens or a fresh cucumber salad.

Presentation advice

Arrange the Stäerzelen on a platter, garnished with fresh herbs like parsley or chives, to add a pop of color. Serve them warm to showcase their golden-brown crust.