Jewish-Style Filled Dough Pockets

Ingredients

• 250 g flour
• 1 tsp salt
• 2 Eggs
• 1 tbsp Olive Oil
• flour (for working)
• 500 g cottage cheese
• 3 tbsp breadcrumbs
• 4 tbsp chopped parsley
• 2 tbsp chives
• 1 egg
• Salt
• pepper (ground)
• 4 tbsp butter
• chives (for sprinkling)

Instructions

1. 1.

   For the dough, mix flour with eggs, salt and olive oil, knead well and let rest covered in a cloth for about 30 minutes.

2. 2.

   For the filling, combine cottage cheese with breadcrumbs, herbs and egg. Season with salt and pepper.

3. 3.

   Roll out the dough on a lightly floured work surface as thin as possible (or use a pasta machine to setting 6). Cut into squares of about 8 cm side length and place a teaspoon of filling in the center of each. Fold the dough over to form a triangle and press firmly to seal.

4. 4.

   Cook in plenty of boiling salted water for about 10 minutes. Remove and drain well.

5. 5.

   Heat butter in a large pan and fry the pockets for 2-3 minutes until golden. Sprinkle with chives before serving.