11er Rosti Pockets with Mozzarella & Spinach
prebaked, deep frozen
Bella Italia meets the flavour of Austria! Delicate milky Mozzarella in a crispy rosti pocket with selected spinach refined with a dash of Alpine cream. Our Mozzarella pockets are always a welcome change for lunch at home.
Recommendation: Prepare the frozen product golden yellow according to the preparation instructions. Please do not brown the product too much. For smaller quantities reduce preparation time accordingly.
Do not refreeze after thawing!
Fan-assisted oven
Preheat oven to 180°C. Place the frozen rosti-pockets single layer on a baking tray and bake for approx. 16-18 minutes until golden yellow.
Pan
Heat a little oil or fat in a frying pan (coated). Fry the sightly defrosted* rosti pockets in the frying pan on a low to medium heat for approx. 3 - 4 minutes until golden brown (turning repeatedly). Our Tip: Remove excess fat with kitchen paper! *Our tip for defrosting: micro wave: 2 pieces for approx. 1 minute at 800 W. Heat for an additional 1/2 minute for every additional piece added. Defrost for approx. 1 hour at room temperature.
Oven
Preheat the oven to 200°C and bake for approx 17-19 minutes until golden yellow. Turn over halfway through. Our Tip: We recommend the use of baking paper!
Air fryer
Preheat the hot air fryer to 200°C. Bake the deep-frozen Rösti pockets for approx. 6-11 minutes, depending on the amount of filling and the power of the appliance. Shake the frying basket occasionally!
Grill
11er rosti pockets are ideal for grilling. The preparation has to be adapted fo each grill.
For the Best-Tasting Results
11er Mozzarella Taschen | mit Tafelspitz und Semmelkren Tafelspitz: Die Zwiebel und den Knoblauch mit der Schale halbieren und auf der Schnittfläche in einer Pfanne ohne Fett anschwärzen lassen.>
11er Rosti Pockets with Cream Cheese with fried peppers and courgettes Halve the peppers and bake in the oven at 200 °C until the skin turns black.>
11er Frischkäse Taschen | in knuspriger Rösti-Hülle mit gefüllter Hühnerbrust-Roulade auf Ratatouille Hühnerrouladen: Den Spinat für die Füllung waschen, blanchieren* und würzen. Den Wildreis nach Anleitung in Wasser kochen, bis er gar ist....>