🍽️ Crispy Turkey Pockets with Ricotta Cream

Name: Crispy Turkey Pockets with Ricotta Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Turkey cutlets (approx. 140 g each); Salt; Pepper; 1 tbsp Vegetable oil; 200 g Ricotta; 2 tbsp freshly grated Parmesan; 2 tbsp freshly chopped herbs (parsley and thyme); 40 g dried tomatoes (preserved in oil); 300 g Puff pastry; 1 Egg yolk

676 kcal · 30 min · 4 servings

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Ingredients

4 Turkey cutlets (approx. 140 g each)
Salt
Pepper
1 tbsp Vegetable oil
200 g Ricotta
2 tbsp freshly grated Parmesan
2 tbsp freshly chopped herbs (parsley and thyme)
40 g dried tomatoes (preserved in oil)
300 g Puff pastry
1 Egg yolk

Instructions

1. Rinse the turkey cutlets under cold water.
2. Then pat the cutlets completely dry with a kitchen towel.
3. Season the meat generously with salt and pepper on both sides.
4. Heat oil in a large frying pan.
5. Fry the cutlets briefly until golden brown on each side.
6. Remove the fried cutlets from the pan.
7. Let the meat cool down on a plate.
8. Put the ricotta into a bowl.
9. Add the grated Parmesan.
10. Add the chopped herbs.
11. Stir the mixture until smooth and creamy.
12. Season the cream with salt and pepper to taste.
13. Take the tomatoes out of the pack.
14. Let the tomatoes drain well in a sieve.
15. Turn on the oven.
16. Set the temperature to 200 degrees Celsius fan-forced.
17. Take the pastry sheet and roll it out thinly.
18. Aim for a thickness of about 4 millimeters.
19. Cut the dough into 8 rectangles.
20. The rectangles should be slightly larger than the cutlets.
21. A good size is approx. 12 by 8 centimeters.
22. Take 4 of the dough rectangles.
23. Place a cooled cutlet in the center of each rectangle.
24. Place the drained tomatoes on top of the cutlets.
25. Spread the ricotta cream evenly over the filling.
26. Take a brush and some water.
27. Brush the dough edges all around with the water.
28. Take a second dough rectangle.
29. Place it over the filled pocket.
30. Press the edges together firmly.
31. Ensure the pocket is well sealed.
32. Cut the top of the pocket 3 to 4 times.
33. This serves as a steam vent.
34. Crack an egg and separate the yolk from the white.
35. Use only the yolk.
36. Brush the surface of the pockets with the egg yolk.
37. Line a baking tray with baking paper.
38. Place the finished pockets on the tray.
39. Put the tray into the preheated oven.
40. Bake the pockets for approx. 30 minutes.
41. They should be golden brown and crispy.

Nutrition per serving

kcal: 676
Protein: 58 g · Fett/Fat: 38 g · Carbs: 24 g