Teigschiffchen mit Gemüsecremefüllung

Ingredients

• 200 g Flour
• Salt
• 140 g butter
• 250 g mixed vegetables (as desired, e.g., carrot, celery sticks, zucchini, etc.)
• 150 g mayonnaise
• 100 g crème fraîche
• 0.5 lemon (juice)
• Salt
• pepper (ground)
• flour (for working)
• chives (for garnish)

Instructions

1. 1.

   Knead the flour with a pinch of salt, butter and 3-4 tbsp water into a smooth dough. Wrap in cling film and chill for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F).

3. 3.

   Roll out the dough on a floured surface and use it to line small boat-shaped tins. Prick each bottom with a fork several times and bake in the preheated oven for 12-15 minutes until golden brown. Remove and cool.

4. 4.

   Wash, peel, trim and dice the vegetables into very small cubes. Briefly blanch them in boiling salted water, drain, shock in cold water and let dry well.

5. 5.

   Mix the vegetables with mayonnaise and crème fraîche, season with salt, lemon juice and pepper, then fill the boats. Garnish with chives and serve.