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
  of 200 g fresh sweetcorn kernels
• 150 g biltong, cut in thin slices
  of 150 g cooked bacon, cut in thin slices
• 100 g feta cheese, crumbled
• 200 g double cream
• 10 fresh basil leaves, roughly chopped