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🍽️ Quark Pockets with Walnut Butter

1118 kcal · 30 min · 4 servings

Ingredients

• 400 g rye flour
• 100 g wheat flour
• 1 egg
• salt
• 3 tbsp oil
• lukewarm water (as needed)
• 50 g chive rings
• 250 g quark (20% fat)
• salt
• pepper (from the mill)
• nutmeg
• 3 tbsp grated parmesan
• 1 boiled potato
• 2 tbsp butter
• 250 g walnut halves

Instructions

1. 1. Put the quark into a bowl.
2. 2. Finely chop the chives and stir them into the quark.
3. 3. Press the cooked potato through a press or mash it finely.
4. 4. Stir the mashed potato into the quark mixture.
5. 5. Grate the Parmesan finely and add it.
6. 6. Season the filling with salt, pepper, and grated nutmeg.
7. 7. Mix all the filling ingredients well together.
8. 8. Put flour, egg, salt, oil, and lukewarm water into a bowl.
9. 9. Knead the ingredients into a smooth dough.
10. 10. Let the dough rest covered for 30 minutes.
11. 11. Dust a work surface with flour.
12. 12. Roll out the dough thinly on the floured surface.
13. 13. Cut or stamp out round discs from the dough.
14. 14. Place 1 to 2 teaspoons of the quark mixture in the center of each dough disc.
15. 15. Fold the dough circles over the filling.
16. 16. Press the edges firmly together with the tines of a fork.
17. 17. Bring a large pot of salted water to a boil.
18. 18. Cook the pockets in batches for 2 to 3 minutes.
19. 19. Lift the finished pockets out with a slotted spoon.
20. 20. Let the pockets drain briefly.
21. 21. Melt the butter in a pan over low heat.
22. 22. Sauté the walnut halves briefly in the butter.
23. 23. Season the butter with salt and plenty of pepper.
24. 24. Add sliced chili peppers if desired.
25. 25. Put the drained pockets into a bowl.
26. 26. Toss the pockets gently in the walnut butter.
27. 27. Serve the pockets immediately on plates.

Nutrition per serving

• kcal: 1118
• Protein: 32 g · Fett/Fat: 66 g · Carbs: 99 g