Spicy Meat Pockets

(*) Makes 8-10 larger or possibly 16-20 smaller pockets Sift flour and salt into a suitable bowl, then work in butter and cheese with your hands. (Or blend ingredients in food processor to form a crumbly dough). Refrigerate for 24 hours.

A day later, preheat oven to 230 degrees in time.

For the filling, heat oil in a frying pan over medium heat. Add onion, beef, garlic, chili and scallions to form. Stir-fry throughout until mince is crumbly and browned. Add cumin, curry, thyme, bread crumbs, soup and croiander, season with salt and freshly ground pepper to taste.Open and simmer gently for 20 min, stirring frequently. Drain cooking liquid, set meat mixture aside to cool.

While the mixture is cooling, roll out the dough to a thickness of 5 mm and cut out circles of about 7, 5 cm ø with a glass or cookie cutter. Place the discs on a greased baking sheet. Place 1 tablespoon of filling in the center of each disk. Moisten the edges. Fold dough slices together, press edges firmly with a fork.

Bake the pockets at 230 °C for 20 min. until golden brown.

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