🍽️ Crispy Pumpkin Pockets with Spinach Filling

Name: Crispy Pumpkin Pockets with Spinach Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g flour (and flour for working); 20 g fresh yeast; 4 tbsp olive oil; 1 tsp sugar; 1 tsp salt; 2 tbsp –3 tbsp soy cream; 1 pinch turmeric; 400 g pumpkin flesh; 150 g spinach; salt; 4 spring onions; 2 garlic cloves; 4 tbsp olive oil; 150 g vegan grated cheese; pepper (from the mill)

363 kcal · 30 min · 4 servings

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Ingredients

400 g flour (and flour for working)
20 g fresh yeast
4 tbsp olive oil
1 tsp sugar
1 tsp salt
2 tbsp –3 tbsp soy cream
1 pinch turmeric
400 g pumpkin flesh
150 g spinach
salt
4 spring onions
2 garlic cloves
4 tbsp olive oil
150 g vegan grated cheese
pepper (from the mill)

Instructions

1. Sift the flour into a large bowl.
2. Make a well in the center of the flour.
3. Crumble the yeast into the well.
4. Stir in 3 tablespoons of lukewarm water.
5. Let the mixture rest covered for about 15 minutes.
6. Add the oil, sugar, salt, and about 200 milliliters of lukewarm water.
7. Knead everything into a smooth, pliable dough that pulls away from the bowl.
8. Let the dough rest covered for another 30 minutes.
9. Preheat the oven to 200 degrees Celsius with top and bottom heat.
10. Line a baking tray with baking paper.
11. Dice the pumpkin flesh into pieces about 2 centimeters in size.
12. Spread the pumpkin on the baking tray.
13. Bake the pumpkin until soft for about 15 minutes.
14. Let the pumpkin cool down slightly.
15. Wash and clean the spinach.
16. Blanch the spinach briefly in salted water (cook briefly in boiling water).
17. Rinse the spinach with cold water and squeeze it dry.
18. Chop the spinach roughly.
19. Wash and clean the spring onions.
20. Slice the spring onions into rings.
21. Peel the garlic and chop it finely.
22. Place the spinach, spring onions, and garlic in a bowl.
23. Stir in the oil, pumpkin, and vegan cheese.
24. Season the filling with salt and pepper.
25. Shape the dough on a floured surface into a log.
26. Divide the log into 8 to 10 pieces.
27. Roll the pieces into round flatbreads with a diameter of 12 to 15 centimeters.
28. Place the filling in the center of the flatbreads.
29. Fold the flatbreads into pockets.
30. Press the edges firmly together.
31. Place the pockets on the baking tray.
32. Mix the soy cream with the turmeric.
33. Brush the dough pockets with the soy cream.
34. Bake the pockets for 25 to 30 minutes until golden brown.

Nutrition per serving

kcal: 363
Protein: 12 g · Fett/Fat: 16 g · Carbs: 42 g