Green beans in dough

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 190, total fat 11 G., saturated fats 6 G., proteins 7 G., carbohydrates 18 G., fiber 3 G., cholesterol 45 mg, sodium 520 mg, sugar 2 G.

Cocktail sausages can wait: the star of this vegetarian appetizer in dough is the green beans. Plus, the dough is made with whole-wheat flour, making it as healthy as possible. Don't forget to prepare the sour cream-mustard sauce for dipping. It's the perfect complement to the winning combination of green beans, Havarti cheese with dill and cumin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g green beans, trimmed and halved
1 teaspoon extra-virgin olive oil
Fine salt
2 cups whole wheat flour + extra for working with the dough
1 teaspoon baking powder
0.5 tsp of soda
55g chilled unsalted butter, cut into small cubes
2/3 tbsp. low-fat milk
110 gr. havarti cheese with cheese, grated
1 large egg, lightly beaten
0.5 tsp cumin
2 tablespoons country Dijon mustard
1 tbsp sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, Havarti cheese, sour cream, milk, whole grain flour, Dijon mustard, caraway

Cooking the dish according to the recipe:

Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper. Line a rimmed baking sheet with paper towels.
Place the green beans in a large microwave-safe bowl with a little water, cover, and microwave until bright green, about 5 minutes. Drain and transfer to a paper towel-lined baking sheet to dry. Let cool, then toss with oil and a generous pinch of salt.

Meanwhile, in a medium bowl, combine the flour, baking powder, baking soda, and 1 teaspoon of salt. Add the butter and rub it into the flour mixture with your fingers until the butter breaks up into very small, pea-sized pieces. Make a well in the center and pour in the milk. Mix the dry ingredients with the milk using a fork.
Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll the dough out to a thickness slightly thinner than 0.3 cm. Cut it into as many 4 x 8 cm rectangles as you can; discard any trimmings. Place 4 green bean halves across each rectangle (the ends should stick out slightly) and top with about 1 teaspoon of cheese. Roll the rectangle up so the ends overlap; seal and place, seam-side down, on the prepared baking sheets, 5 cm apart.
Brush the dough with egg wash and sprinkle with caraway seeds. Bake until golden brown, 15-18 minutes. Let cool on the baking sheets for a few minutes.
Meanwhile, in a small bowl, mix the mustard and sour cream. Serve with the baked beans for dipping.

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