Swiss Chard Pockets with Sheep's Cheese

Summary

Ingredients

For the dough:

• 250 g butter
• 250 g quark
• 250 g flour, (wholemeal flour, spelled or wheat), finely round
• 1 pinch (s) salt

For the filling:

• 500 g Swiss chard, blanched, drained well and finely chopped)
• 1 medium onion (s), finely chopped
• 100 g bacon, finely diced
• 100 g ham, raw. finely diced
• 1 tablespoon cream cheese, heaped
• 250 g feta cheese, or other firm sheep cheese, finely diced
• salt and pepper
• nutmeg
• olive oil
• 2 egg yolks, whisked for brushing, more if necessary

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Instructions

1. Crumble the flour and butter together on a work surface, add salt, then add the quark and quickly work everything into a smooth dough, no more bits of butter should be visible. Shape into a ball, cover with cling film and leave to rest in the refrigerator.
2. For the filling, sauté the finely chopped onion in a little olive oil, add the bacon cubes and fry until crispy brown. Then put in a sieve and let the fat drain off. Mix the chard in a bowl with the onions, bacon and other ingredients and season to taste.
3. Roll out the dough thinly on a floured work surface and cut out circles. Put 1 to 1 ½ teaspoons of the filling on each half, leaving the edges free, brush the edges with egg and fold the dough circles together. Press the edges well (knurled or press in with a fork), coat the dumplings with egg yolk and dab 3 small holes in the top with a small skewer. Place on a baking sheet and bake at 180 degrees for about 20 minutes until light brown.
4. Enjoy lukewarm or cold.
5. Tips: The bags can be frozen wonderfully and baked again if necessary. Sometimes I also add 100 g of chopped walnuts to the filling. If you don`t want to knead dough, you can also use puff pastry.