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Ingredients
Sesame Pockets with Vegetable Filling
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 150 grams Quark
- 3 Tbsps Canola oil
- For the filling
- 2 bunches scallions
- 250 grams Corn kernel (canned)
- 1 small red Bell pepper
- cayenne pepper
- salt
- To finish
- Pastry flour (for dusting)
- 1 Tbsp milk (for glazing)
- 2 Tbsps Sesame seeds (to sprinkle)
For the dough, mix flour, salt, cheese, oil and 3–4 tablespoons of water and knead with dough hook of a hand mixer. Cover and refrigerate for at least 30 minutes.
For the filling, rinse and cut spring onions into very thin rings. Drain corn. Rinse bell peppers, cut in half, remove seeds and ribs and finely dice. Mix vegetables and season with cayenne pepper and salt.
Place dough on lightly floured surface and knead. Divide into 8 portions and roll into 15 cm (approximately 6-inch) circles. Spread filling on top of each circle, fold over into semi-circles, and squeeze the edges together to seal well.
To finish, dust each pastry with flour, brush with milk and sprinkle with sesame seeds. Bake in center of a preheated oven (220°C) (approximately 425°F) until golden brown, about 15 minutes.
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |