Pastry packets

Pastry packets

Bio-en
My Organic Alnatura Recipes
Vegetarian
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Serving(s)
9

Source photo: Alnatura

Ingrédients:

Indian filling:
1
large potato, boiled
110
g of peas & carrots
100
g cherry tomatoes
75
g cashew nuts
1
tbsp rapeseed oil
2
tsp curry powder
Clear vegetable stock
Salt, pepper
Italian filling:
250
g frozen spinach
75
g walnuts
150
g alpine cheese (Bergkäse)
1
tbsp olive oil
Clear vegetable stock
Salt, pepper
Quark-oil dough:
125
g low-fat quark
1
egg
6
tbsp rapeseed oil
6
tbsp milk
1
tsp salt
250
g wheat flour type 550 (all-purpose)
1
packet Weinstein baking powder

Indian filling: Roughly mash the potato and mix with the peas and roughly chopped carrots. Add the halved cherry tomatoes, chopped cashew nuts, rapeseed oil and curry powder. Season well with vegetable stock, sea salt and pepper.

Italian filling: Defrost the spinach and drain off any liquid. Add the chopped walnuts, grated cheese and olive oil to the spinach. Season well with vegetable stock, sea salt and pepper.

Dough:
Mix the quark with the egg, 4 tbsp rapeseed oil, 4 tbsp milk and sea salt. Mix the flour and baking powder and quickly beat into the mixture.

On a floured surface, roll out the dough 3-4 mm thick and use a small bowl (diameter approx. 12 cm) to cut out 9 circles.

Put a spoonful of filling in the middle of each circle, fold up, press the edges together with a fork and lay the pastry packets on a lined baking sheet. Mix the remaining 2 tbsp rapeseed oil and 2 tbsp milk and use to glaze the pastry packets.

Cook in a preheated oven at 200°C for about 15 minutes until golden-brown.

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