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🍽️ Crispy Sesame Pockets with Vegetable Filling

211 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp salt
• 150 g curd cheese
• 3 tbsp rapeseed oil
• 2 bunches spring onions
• 250 g corn kernels (from the can)
• 1 small red bell pepper
• cayenne pepper
• salt
• flour (for the work surface)
• 1 tbsp milk (for brushing)
• 2 tbsp sesame seeds (for sprinkling)

Instructions

1. 1. Mix flour, salt, quark (fresh cheese), oil, and 3 to 4 tablespoons of water using the dough hooks of your hand mixer until you have a smooth dough.
2. 2. Cover the dough and place it in the refrigerator for at least 30 minutes to let it rest.
3. 3. Wash and clean the spring onions, then slice them into very fine rings.
4. 4. Drain the corn well in a sieve.
5. 5. Wash the bell peppers, cut them in half, remove the stem and seeds, and dice the flesh into fine cubes.
6. 6. Combine the prepared vegetables in a bowl and season them with cayenne pepper and salt.
7. 7. Lightly dust your work surface with flour and knead the dough from the fridge briefly.
8. 8. Divide the dough into 8 equal portions.
9. 9. Roll each portion into a circle with a diameter of about 15 centimeters.
10. 10. Distribute the vegetable filling evenly over the dough circles.
11. 11. Fold the dough circles in half to form semi-circles.
12. 12. Fold the bottom edges over the top edges.
13. 13. Press the edges firmly together with your fingers to seal them decoratively and tightly.
14. 14. Brush the pockets with milk.
15. 15. Sprinkle them generously with sesame seeds.
16. 16. Preheat your oven to 220 degrees Celsius and set the rack to the middle position.
17. 17. Bake the pockets for 15 minutes until golden brown.

Nutrition per serving

• kcal: 211
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 29 g