Ingredients

Hot water dough for the basic dough:

• 180 g white flour
  
• 75 g butter
  
• 80 ml water
  
• ½ tsp sea salt 
  
• Butter for greasing
  

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For the basil filling:

• 150 g cheese Rose cheese 
  
• 1 egg
  
• 100 ml milk
  
• 50 g ricotta
  
• 1 bunch basil
  
• 30 g pine nuts
• Sea salt
• Pepper from the mill

Preparation

Basic dough: Mix the flour with the salt. Cut the butter into small cubes and bring to the boil in a pan with the water, remove the pan from the heat and carefully stir in the flour until a smooth dough is formed. Knead the dough well on a floured work surface and then roll out to a thickness of approx. 2 mm. Grease the mini baking tins with butter. Then cut out the dough using a round cookie cutter with a diameter of approx. 7 cm and line the mini tins with it. Press down the sides and prick the base with a fork. Makes approx. 24 mini Chäschüechli

Cheese and basil filling: Wash the basil, pat dry, pluck the leaves from the stalks and chop finely. Fry the pine nuts in a frying pan without adding any fat until golden brown. Finely grate the cheese. Then mix the cheese, ricotta, egg, milk, pine nuts and basil and season with salt and pepper. Spread the cheese mixture into the pastry-lined tins and place in a preheated oven at 200°C for 20 minutes.