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🍽️ Tiny filled pastry pockets

591 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp olive oil
• 1 tsp salt
• 1 pinch saffron
• flour (for working)
• 300 g fine veal mince
• 1 egg yolk
• 2 tbsp capers
• 4 anchovy fillets (in oil)
• pepper (from the mill)

Instructions

1. 1. Put flour, eggs, oil, salt, and saffron into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. If the dough is too dry, add a little water.
4. 4. If the dough is too sticky, add a little flour.
5. 5. Shape the dough into a ball.
6. 6. Cover the dough ball.
7. 7. Let the dough rest for about 30 minutes.
8. 8. Put the minced meat into a separate bowl.
9. 9. Add the egg yolk to the minced meat.
10. 10. Chop the capers very finely.
11. 11. Chop the anchovies very finely.
12. 12. Add the chopped capers and anchovies to the meat mixture.
13. 13. Knead the filling thoroughly.
14. 14. Season the filling with pepper.
15. 15. Dust the work surface with flour.
16. 16. Roll out the dough thinly with a rolling pin.
17. 17. Cut the dough into squares of about 5 cm.
18. 18. Place some filling on each dough square.
19. 19. Fold the dough squares diagonally.
20. 20. Press the edges of the pastry pockets firmly.
21. 21. Shape the pastry pockets into small hats over the back of your thumb.
22. 22. Press the shape of the pastry pockets firmly.
23. 23. Let the finished pastry pockets rest briefly on the floured surface.
24. 24. Cook a strong meat broth.
25. 25. Serve the filled pastry pockets in the hot broth.

Nutrition per serving

• kcal: 591
• Protein: 33 g · Fett/Fat: 17 g · Carbs: 76 g