Small Filled Dough Pockets

Ingredients

• 400 g flour
• 4 eggs
• 1 tbsp Olive Oil
• 1 tsp salt
• 1 pinch saffron
• flour (for working)
• 300 g fine veal mince
• 1 egg yolk
• 2 tbsp capers
• 4 sardine fillets (in oil)
• pepper (ground)

Instructions

1. 1.

   Knead flour, eggs, oil, salt and saffron into a smooth dough. Add water or more flour if needed. Shape into a ball, cover and rest for about 30 minutes.

2. 2.

   Place the mince with the egg yolk in a bowl. Finely chop capers and sardines; add both to the mixture and knead well. Season with pepper.

3. 3.

   Roll the dough thin on a floured surface (or use a pasta machine). Cut into ~5 cm squares, place a small amount of filling on each. Fold diagonally, press edges, shape into little hats over the thumb’s back, press again and let rest briefly on a floured work surface.

4. 4.

   Serve the small filled dough pockets in a hearty hot meat broth.