Phoenix Filled Potato Pockets

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 sachet ready-mixed dumplings
100 g cream cheese, with herbs up to 5%
8 small minced meat dumplings
1 egg yolk
50 g cheese, rated up to 30%

For the sauce:

Instructions

Divide the dough into 8 equal parts.
Press pieces into flat, square plates with your hands.
Spread the cream cheese on half of the pastry sheets. Cut the meatballs again and place them on top of the cream cheese.
Fold the dough together and press the edges firmly. Place on a baking tray lined with baking paper and brush with egg yolk.
Sprinkle cheese on the potato pockets.
Bake at 200 degrees for about 30 minutes until they are nice and brown
In the meantime, cut the onion and garlic into fine cubes. Steam in the oil until translucent. Add the crushed peeled tomatoes. Season to taste with ketchup and spices.
In addition, tomato peppers from the jar.
The acidity of the peppers gives the whole thing the right kick!
Tip:
The potato pockets can also be filled with other ingredients.

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