Savory Pockets
Soft flakey pastry surrounding a filling of sausage, ham, cheese and onion. This savoury pockets are easy to prepare and make the perfect snack or appetiser.
Category: Sides
Source: www.amazon.de
Equipment
| Mixing bowl | |
| Baking tray |
Ingredients
| Flour | |
| Quark (20% fat) | |
| Butter | |
| Salt | |
| Sausage | |
| Onions | |
| Butter | |
| Ham | |
| Gouda | |
| Parsley | |
| Cumin | |
| Eggs | |
| Salt | |
| Pepper | |
| Egg whites | |
| Egg yolks |
Instructions
Mix the flour with the quark, finely chopped butter and salt in a bowl to form a smooth dough. Wrap in cling film and chill for an hour.
For the filling, squeeze the sausage out of the skin. Peel and chop the onion. Sauté in the butter until soft, add the sausage meat mixture and fry. Remove the pan from the heat.
Finely dice the ham and grate the cheese. Mix both with the parsley, caraway seeds and egg into the sausage meat mixture. Season to taste with salt and pepper.
Roll out the dough on a floured surface to a thickness of 3-4 millimeters. Cut out circles (diameter 12 centimeters). Brush the edges with egg white. Spread the filling on half of the cookies. Place the unfilled halves on top and press the edges down firmly. Place on a buttered baking tray. Brush with beaten egg yolk, leave to rest for 15 minutes and bake at 200°C for 20-25 minutes.
Nutrition
| Serving size: | 258.6 |
| Energy: | 714.0 |
| Ratio: | 2.8 |
| Carbohydrate: | 35.6 |
| Fat: | 49.4 |
| Protein: | 30.2 |
| Saturated fat: | 27.8 |
| Sodium: | 820.5 |
| Sugar: | 3.7 |