Makrelen-Teigtaschen

Ingredients

• 400 g flour
• 0.5 cube fresh yeast
• 2 tbsp oil
• 0.5 tsp Salt
• 150 g tomato purée
• 1 tbsp oil
• 1 onion
• 1 Garlic clove
• 2 tbsp chopped parsley
• Salt
• black pepper (ground)
• 2 Tomatoes
• 1 mackerel (pre-cooked)
• 1 l oil (for frying)

Instructions

1. 1.

   Whisk yeast into about 200 ml lukewarm water until smooth. In a bowl combine flour, oil and ½ tsp salt; add dissolved yeast and knead with the beaters of an electric hand mixer into a smooth dough. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   Cook mackerel in lightly boiling salted water for about 15 minutes to finish cooking. Remove, cool, and separate the flesh. Wash tomatoes and chop finely. Peel and chop onion and garlic. Mix mackerel flesh, tomato, onion and garlic together and season with salt and pepper.

3. 3.

   Stir oil into the tomato puree and combine well with the mackerel mixture.

4. 4.

   On a floured surface knead the dough, roll it thinly, cut squares of about 10 cm. Spoon some filling onto each square, fold diagonally, and press edges together with a fork.

5. 5.

   Fry portions in hot oil until golden brown (oil is ready when small bubbles rise on a wooden spoon handle). Drain finished pastries briefly on kitchen paper and keep warm in an oven at 70°C. Serve, for example, with tomato sauce.