Biltong, Mushroom and Feta Paptert

Filling and Topping

• 120 g Gruyère cheese cut in pieces
• 20 g olive oil
• 80 g red onions halved
• 1 garlic clove
• 250 g brown mushrooms, fresh sliced
• 1 pinch fine sea salt
• 1 Tbsp fresh chives chopped

Paptert Filling and Assembling

• 800 g water
• 1 tsp fine sea salt
• 170 g maize flour white
• 20 g unsalted butter
• 200 g tinned sweetcorn
  ou 200 g fresh sweetcorn kernels
• 150 g biltong cut in thin slices
  ou 150 g cooked bacon cut in thin slices
• 100 g feta cheese crumbled
• 200 g double cream
• 10 fresh basil leaves roughly chopped