Dough Pockets with Lentil Filling

Ingredients

• 225 g peeled potatoes (from the day before, cooked)
• 125 g flour
• 1 tsp Baking powder
• 1 tsp dry yeast
• 0.5 tsp Salt
• 1 egg yolk
• 1 tbsp butter
• 150 g lentils (red)
• 250 g sauerkraut (well drained)
• Salt
• Pepper
• ground cumin
• oil for frying

Instructions

1. 1.

   Cook the lentils in plenty of water until soft, then drain. In a pot heat the butter and lightly sauté the sauerkraut, add the lentils, season with salt, pepper and cumin, and simmer for 5 minutes. Set aside to cool.

2. 2.

   Press the potatoes through a masher. Sift flour, baking powder and salt into the potato mash, add yeast and egg yolk, and knead into a smooth dough. Roll out on a floured surface and cut into eight rectangles about 12x16 cm.

3. 3.

   Place some filling on one side of each rectangle, fold the sides slightly inwards, and roll the dough into pockets. Press the seams firmly together.

4. 4.

   Fry the dough pockets in hot oil until golden yellow, then drain on kitchen paper. Serve warm or cold.