Potato tarts from van gogh

Name: potato tarts from van gogh
Total time: 30 min
Yield: 4
Ingredients: 300 gram potato peeled, into small cubes; 2 tablespoon milk; 120 gram flour; 50 gram butter in cubes; 1 vegetable stock cube; 1 tablespoon parsley finely chopped; 1 tablespoon chives finely chopped; teaspoon sambal oelek; 100 gram green bean halved; winter carrot in very narrow strips; 1 Red pepper in very narrow strips; zucchini in very narrow strips; 1 egg yolk beaten; 3 tablespoon sunflower seeds

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Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Cook the potato cubes in 15 minutes until done. Drain them and puree them with the milk.
Sieve the flour. Add the salt and the butter to the flour.
Knead the whole until it looks like breadcrumbs.
Add the mashed potatoes and mix everything into a smooth dough. Let it cool down for 30 minutes.
Preheat the oven to 200 ° C.
Dissolve the stock cube in 30 ml of hot water.
Stir in the parsley, chives and sambal. Add the vegetables and scoop the whole.
Roll out half of the potato dough on a floured surface. Line the baking tins with the dough.
Bake it in the middle of the oven for 10 minutes.
Divide the vegetables over the dough bottoms. Roll out the rest of the dough and place it as a lid on the cakes.
Brush the top with egg yolk and sprinkle with sunflower seeds.
Fry the tarts in the middle of the oven for about 15 minutes until they are golden brown and done.