Colorful picnic bags

Ingredients for 1 servings:

• 200 g wheat flour (type 1050)
• ½ tsp salt
• 150 g low-fat curd cheese
• 3 tbsp rapeseed oil
• 2 bunch spring onions
• 1 can of corn kernels (approx. 400 g)
• ½ red bell pepper(s)
• some cayenne pepper
• some salt
• 4 tbsp water
• some flour for the work surface
• 1 tbsp milk for brushing
• 2 tbsp sesame seeds for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Delicious quark dough pockets filled with spring onions, corn, and bell peppers. Makes 8

Knead the flour, salt, quark, oil, and 3-4 tablespoons of water using the dough hook of a hand mixer. Cover and chill for at least 30 minutes. In the meantime, clean and wash the spring onions and slice them into very fine rings. Drain the corn. Clean and wash the bell pepper and dice them finely. Mix the vegetables and season with cayenne pepper and salt. Preheat the oven to 225°C (top/bottom heat, fan oven: 200°C). Knead the dough again on a lightly floured surface. Divide into 8 portions and roll each out into approximately 15 cm circles. Spread the filling on top, fold the circles into semicircles, folding the bottom edges over the top. Press the top and bottom edges together decoratively with your fingers, sealing the edges well. Brush the pockets with milk and sprinkle with sesame seeds. Bake in the center of the oven for 15 minutes until golden brown. Ham, salami, or cheese cubes can also be used for the filling.