For 4 people
Ingredients:
For the dough:
300g flour
1/2 teaspoon baking powder
1 egg
1/2 teaspoon salt
1 pinch of nutmeg
100 ml milk
100g butter or margarine
For the filling:
250 g cream quark
1 egg
4 tablespoons fresh chopped parsley
1 teaspoon lemon juice
Salt
black pepper
1 egg yolk for brushing
bowls
Hand mixer with kneading hooks
round cookie cutter, 10 to 12 cm diameter
Preparation:
Put the flour, baking powder, egg, salt, nutmeg, milk and the soft butter or margarine in a bowl and knead into a smooth dough. Then let the dough rest for 45 minutes.
Put the quark, egg, parsley and lemon juice in another bowl and mix well. Then season the mixture with salt and pepper.
Now, after the resting time, roll out the dough to a thickness of approx. 3 millimeters and cut out 10 to 12 centimeter circles. Beat the egg yolk with 2 tablespoons of water and brush the edges of the dough circles with it. Put the filling in the middle of the dough circles and fold the circles closed and press them together at the edges with a fork.
Cut or cut out small shapes from the leftover dough and decorate the filled semicircles with them. Brush the top with egg yolk and bake in a preheated oven at 200 degrees Celsius (180 degrees Celsius fan oven) for 20 minutes until the Parsley curd pockets are golden brown.