Smoked Ham and Roquefort Kipfel

Name: Smoked Ham and Roquefort Kipfel
Yield: Serves 4
Ingredients: 1 tablespoon chopped marjoram; Salt; ½ tablespoon plain flour; ½ tablespoon unsalted butter; 100 ml (3½ fl oz) double cream; Freshly grated nutmeg, to taste; A little beaten egg and milk, to glaze; 100 g (4 oz) quark (or cream cheese); 150 g (5 oz) cooked smoked ham, chopped; 1 small floury potato, weighing about 100g (4oz); 1 egg; 100 g (4 oz) plain flour; 50 g (2 oz) unsalted butter, softened; 75 g (3 oz) Roquefort cheese, chilled and cut into 1cm (½ in) dice; 1 tablespoon chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Kipfel is a type of savoury Austrian croissant, filled with all manner of interesting things. I’ve added some potato to the dough, which acts as a great base for the ham and cheese filling. Quark cheese is often used in both the dough and the filling but I like to add the salty tang of blue cheese, which I feel gives a better flavour.

Ingredients

½ tablespoon unsalted butter
½ tablespoon plain flour
100

Main course

Method

To make the dough, put the potato in a pan, cover with cold water, add some salt and bring to the boil. Cover and simmer for 10 minutes, then drain and leave to cool. Peel the potato and grate finely.

In a bowl, mix together the quark, flour, butter, egg, nutmeg and salt, then stir in the grated potato to make a pliable dough. Cover and leave to relax for up to 1 hour.

Meanwhile