Spicy Meat Pockets

(*) One recipe makes 8 to 10 larger or 16 to 20 smaller pockets.

Sift flour and salt into a large enough bowl, then work in the butter and cream cheese with your hands. (Or mix the ingredients in a food processor to make a crumbly dough). Refrigerate for 24 hours.

A day later, preheat the oven to 230 °C and cook the filling: In a frying pan, heat the oil over medium heat. Add the garlic, onion, beef, chili pepper and scallions. Stir-fry throughout until mince is crumbly and browned. Add thyme, cumin, curry powder, coriander, soup, cracker crumbs, and season heavily with salt and freshly ground pepper. Gently simmer the ingredients in the open saucepan for 20 minutes, stirring frequently. Drain cooking liquid and set meat mixture aside to cool.

While the mince is cooling, roll out the dough to a thickness of 5 mm and cut out circles about 7.5 cm in diameter using a glass or cookie cutter. Place the slices on a greased baking tray. Place 1 tbsp of meat filling in the center of each slice. Moisten the edges. Fold the dough slices and press the edges together with a fork. Bake the pockets for about 20 min. until golden brown.

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