Biscuits Filled with Russian Salad

Rexal
Rexal
Because no one can resist freshly baked bread, these fluffy biscuits will be no exception. Filled with a Russian salad with ham, you can enjoy them as an appetizer or, if you prefer, pair them with strawberry jam and butter for your breakfast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 1/2 cups wheat flour, 310 grams 2 1/2 cups wheat flour, 310 grams
  • 1 tablespoon sugar, 15 grams 1 tablespoon sugar, 15 grams
  • 2 teaspoons REXAL® baking powder, 16 grams
  • 1/4 teaspoons salt, 2 grams 1/4 teaspoons salt, 2 grams
  • 1 cup butter, cold, 125 grams, (cut into small cubes) 1 cup butter, cold, 125 grams, (cut into small cubes)
  • 1/2 cups milk, cold, 125 ml 1/2 cups milk, cold, 125 ml
  • 1/4 cups Greek yogurt, 60 ml
  • 1 cup potato, cooked and diced for the Russian salad 1 cup potato, cooked and diced for the Russian salad
  • 1 cup carrot, cooked and diced for the Russian salad 1 cup carrot, cooked and diced for the Russian salad
  • 1 cup peas, cooked for the Russian salad
  • 2 cups deli ham, diced for the Russian salad
  • 1/2 cups mayonnaise, for the Russian salad 1/2 cups mayonnaise, for the Russian salad
  • salt salt
  • pepper pepper
Preparation
1h
25 mins
Low
  • For the biscuits: in a bowl and with the help of a spoon, mix the wheat flour, sugar, Rexal® baking powder, and salt until integrated. Add the butter cubes to the mixture and using a fork, crush the butter until it breaks down and you achieve a sandy texture.
  • Place on a clean surface, form a volcano and carefully pour the milk into the center gradually, using a spatula to incorporate little by little; add the yogurt and finish incorporating until you obtain a homogeneous dough. Knead for a maximum of 2 minutes to avoid warming the butter. Once the dough is firm and smooth, place it in a container, cover with non-stick plastic, and refrigerate for 1 hour.
  • Using a rolling pin, roll out the dough on a previously floured surface until it is 5 mm thick, scrape the dough with a fork before folding. Fold it in a triptych shape to create layers in the dough and refrigerate for 15 minutes. Roll out the dough again until it is 1 cm thick.
  • Using a cutter or lid, cut out disks of 8 cm in diameter, place them on a baking sheet, press the center with a 2 cm diameter lid. Brush with egg yolk and bake for 25 minutes at 180 °C. Let cool and set aside.
  • For the Russian salad, mix in a bowl the potato, carrot, peas, ham cubes, and add mayonnaise, season with salt and pepper, and mix until integrated.
  • On a board, cut the biscuits in half, fill with Russian salad, and serve accompanied by lemonade. You can also fill them with jam and enjoy with a glass of milk.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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