Dough Pockets with Mushroom Filling

Ingredients

• 250 g mushrooms (e.g., button, oyster, porcini)
• 1 Shallot
• 1 Garlic clove
• 0.5 pepperoni
• 2 tbsp plant oil
• 1 egg
• Salt
• Pepper (freshly ground)
• a pinch cumin (ground)
• 1 tsp chopped thyme
• 1 egg yolk

Instructions

1. 1.

   Sift the flour into a bowl and knead with vinegar, oil, and egg. Gradually incorporate about 100 ml lukewarm water until a smooth dough forms. Work it vigorously on a surface for about 10 minutes, then shape into a ball and brush with oil. Wrap in foil and let rest at room temperature for ~30 minutes.

2. 2.

   Clean the mushrooms and finely dice them. Peel and dice the shallot and garlic. Strip the pepperoni, deseed if desired, and chop finely. Heat oil in a large pan and sauté the onion with garlic and pepperoni. Add the mushrooms and cook over high heat until liquid evaporates. Remove from heat and cool. Mix in the egg and season well with salt, pepper, cumin, and thyme.

3. 3.

   Preheat the oven to 180 °C (350 °F) with upper and lower heating.

4. 4.

   Divide the dough into 2–3 portions on a floured surface and roll each to 2–3 mm thickness. Cut circles about 12 cm in diameter. Place filling in the center of each circle, fold once to form half‑circles, and press edges firmly. Arrange pockets on parchment paper on a baking sheet. Whisk egg yolk with 3–4 tbsp water and brush over pockets. Bake in preheated oven for 20–25 minutes until golden brown.