Herbed Cheese Pockets

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Herbed Cheese Pockets
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
524
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories524 kcal(25 %)
Protein14.2 g(14 %)
Fat39.3 g(34 %)
Carbohydrates29 g(19 %)

Ingredients

for
8
For the dough
200 grams
100 grams
1
150 grams
150 grams
For the filling
1 bunch
1 bunch
1 bunch
1 bunch
200 grams
150 grams
100 grams
2 teaspoons
1 generous pinch
shredded chile
For the sauce
500 grams
1
2 tablespoons
For the garnish

Preparation steps

1.

For the dough: Combine both flours and salt. Add egg, crème fraiche and small pieces of butter and knead into a smooth dough. Shape into a ball, wrap in plastic and chill for 30 minutes.

For the filling: Rinse and slice scallions. Rinse herbs, shake dry and mince. Crumble feta cheese and stir in crème fraîche. Add Emmentaler, flour, scallions and herbs mix to feta. Season with salt, pepper and chile.

For the sauce: Cut tomatoes crosswise, blanch in boiling water for 1 minute, shock in ice water and peel. Dice flesh. 

2.

Peel and mince shallots. Heat olive oil in a pan and sauté shallot until soft. Add tomatoes and cook briefly. Season with salt and pepper, then add scallions.

Roll out dough on lightly floured surface. Cut out rectangles, about 12 x 10 cm (approximately 4 3/4 x 4 inches). Add some filling to the middle of each rectangle, then brush edges with water and fold dough in half. Press edges with a fork. Place the dumplings on a lined baking tray. Bake an oven preheated to 200°C (approximately 400°F) for about 20 minutes.

Remove, let cool and plate. Drizzle with sauce and serve garnished with lettuce and chives.