Mushroom Pockets

For the mushroom pockets, make a curd dough from the ingredients:

Sift the flour with the baking powder. Mix the curd with the oil and milk and stir in the flour and a pinch of salt.

Let the dough rest for half an hour.

For the filling, peel and finely chop the onion.

Brush and clean the mushrooms.

Cut the bacon into small cubes.

Fry the bacon in a pan and brown the onion. Add the mushrooms.

Add the paradeis pulp and season with salt and pepper and possibly sugar.

Fry until all the liquid has evaporated.

Roll out the dough thinly on a lightly floured work surface and cut out circles with a drinking glass dipped in flour.

Place a teaspoon of filling on each of the dough circles and brush the edges with egg white.

Fold and press the edges well.

Prick with fork and brush with egg yolk.

Bake on the middle shelf in the oven at 170 °C for about 20 minutes until the mushroom pouches are very lightly browned.

Preparation Tip:

During the mushroom season, you can also make chanterelle pockets from mushroom pockets by adding chopped chanterelles to the filling instead of mushrooms.

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