Reblochon En Croute

1. 1

   In the bowl of a mixer, pour the flour, the lard cut into pieces, and the baking powder and add 150 ml of cold water.

2. 2

   Knead into a smooth paste. The dough is quite sticky.

3. 3

   Place it on a plastic film and form a ball.

4. 4

   Wrap in plastic wrap and put in the refrigerator for 30 minutes.

5. 5

   Preheat oven to 200 degress Celsius.

6. 6

   On a lightly floured surface, roll out your dough in a thin layer with your rolling pin.

7. 7

   Place your Reblochon in the center of the dough.

8. 8

   Cut the dough in excess into a 15 centimeters wide circle around your cheese.

9. 9

   Close the dough on the cheese by folding the sides.

10. 10

    Seal by wetting the dough.

11. 11

    Turn over the cheese (seam facing down).

12. 12

    Brush the dough with a whisked egg.

13. 13

    Cook for about 20 to 25 minutes until it has golden color.

* Per serving · 4 servings · Values may vary.

No additional tips available.