🍽️ Crispy Mackerel Pockets

Name: Crispy Mackerel Pockets
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g flour; 0.5 cube fresh yeast; 2 tbsp oil; 0.5 tsp salt; 150 g tomato puree; 1 tbsp oil; 1 onion; 1 clove garlic; 2 tbsp chopped parsley; salt; pepper (from the mill); 2 tomatoes; 1 mackerel (ready for the kitchen); 1 l oil (for frying)

505 kcal · 30 min · 4 servings

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Ingredients

400 g flour
0.5 cube fresh yeast
2 tbsp oil
0.5 tsp salt
150 g tomato puree
1 tbsp oil
1 onion
1 clove garlic
2 tbsp chopped parsley
salt
pepper (from the mill)
2 tomatoes
1 mackerel (ready for the kitchen)
1 l oil (for frying)

Instructions

1. Dissolve the yeast in about 200 milliliters of lukewarm water.
2. Add flour, oil, and half a teaspoon of salt to a bowl.
3. Pour the yeast mixture over the dry ingredients.
4. Knead everything with the dough hooks of your electric hand mixer until you have a smooth dough.
5. Cover the bowl.
6. Let the dough rise in a warm place for about 45 minutes.
7. Poach the mackerel in lightly boiling salted water for about 15 minutes.
8. Remove the fish from the water.
9. Let the fish cool down.
10. Flake the mackerel meat off the bones.
11. Wash the tomatoes.
12. Chop the tomatoes finely.
13. Peel the onion.
14. Peel the garlic.
15. Chop the onion finely.
16. Chop the garlic finely.
17. Mix the mackerel meat with the chopped tomatoes.
18. Add the chopped onion to the filling.
19. Add the chopped garlic to the filling.
20. Season the filling with salt.
21. Season the filling with pepper.
22. Whisk the oil with the tomato paste.
23. Gently fold the oil-tomato paste into the mackerel filling.
24. Knead the dough briefly on a lightly floured surface.
25. Roll out the dough thinly.
26. Cut out squares with a side length of 10 centimeters.
27. Place a portion of the filling on each dough square.
28. Fold the dough pockets diagonally.
29. Press the edges firmly together using the tines of a fork.
30. Check the oil temperature by dipping a wooden spoon handle into it.
31. Wait until small bubbles rise around the wooden handle.
32. Fry the pockets in batches in the hot oil.
33. Fry them until they are golden brown.
34. Let the finished pockets drain briefly on kitchen paper.
35. Keep the pockets warm in the oven at 70 degrees Celsius.
36. Serve the pockets, for example, with a tomato sauce.

Nutrition per serving

kcal: 505
Protein: 21 g · Fett/Fat: 27 g · Carbs: 54 g