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Ingredients
Herbed Cheese Pockets
- For the dough
- 200 grams Whole wheat flour
- 100 grams Spelt flour
- salt
- 1 egg
- 150 grams Crème fraiche
- 150 grams butter
- For the filling
- 1 bunch scallions
- 1 bunch Chives
- 1 bunch Dill
- 1 bunch parsley
- 200 grams Feta
- 150 grams Crème fraiche
- 100 grams grated Emmentaler cheese
- 2 tsps Pastry flour
- salt
- freshly ground pepper
- 1 generous pinch shredded chili peppers
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.
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.