Mangold Dough Pockets

Ingredients

• 100 g liquid butter
• 100 ml olive oil
• 100 ml freshly squeezed orange juice
• 1 tsp salt
• 500 g flour
• flour (for rolling)
• 1 kg Swiss chard
• 1 tbsp salt
• 0.5 bunch spring onions
• 2 tbsp raisins
• 2 tbsp pine nuts
• 2 tbsp olive oil

Instructions

1. 1.

   Whisk olive oil, liquid butter and orange juice in a bowl with 100 ml lukewarm water and salt. Gradually add enough flour to form a smooth dough. Knead well with the beaters of an electric hand mixer and let the dough rest covered for 10–15 minutes.

2. 2.

   For the filling, separate Swiss chard leaves, wash, drain and cut off stems in wedges; slice leaf green into about 2 cm wide strips. Place vegetables in a bowl, mix with salt and let sit for 15 minutes.

3. 3.

   Wash spring onions and cut into rings. Squeeze out excess water from chard and combine with spring onions, raisins, pine nuts and oil.

4. 4.

   Divide dough into eight portions and shape into balls. Roll each ball on a floured surface into flat discs about 17 cm wide.

5. 5.

   Place a disc of dough on the table, spread filling over half, fold the other half over it and press edges together. Pull edges slightly upward and twist to create the characteristic pattern (see photo).

6. 6.

   Arrange pockets on a baking sheet lined with parchment paper and bake in a preheated oven at 160°C (middle rack) for about 40 minutes. Remove, let cool slightly and serve warm.