Pizza pockets

Ingredients for 4 servings:

• 200 g flour
• 1 packet of dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 liter of milk, lukewarm
• 3 tbsp olive oil
• 4 handfuls of rice
• Water (salt water)
• 200 g minced meat, mixed
• n. B. herbs (frozen)
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 200 ml tomato(s), pureed
• 2 tbsp tomato ketchup
• Spice(s) of your choice
• possibly sauce thickener

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, I mix the dough ingredients into a smooth pizza dough, divide it into 4 pieces, and let each piece rise for 15 minutes. Then I cook the rice. It needs to cook for 15-20 minutes, depending on the type. I take the onion and garlic, dice them, fry them, and add the minced meat, seasoning it with salt, pepper, chili flakes, and a few herbs. I take the passata and ketchup, and heat it in the pan with the meat. When the sauce is simmering, I adjust the seasoning to taste. If the sauce is too thin, you can thicken it. I drain the rice and add it to the minced meat sauce, bring it back to a boil briefly, and set it aside. Now I move on to the parcels. I place the dough on baking paper and roll them out into circles; they can also be slightly oval. Then I let them rise for another 10 minutes, while I preheat the oven to 175°C. Then I fill the dough with 3-5 tablespoons of meat sauce and fold it shut. Be careful: The pockets should only be half-filled with sauce, and there must be room at the edges. I always fold up a little of the bottom dough and press it firmly together with a fork. I do this with all four pockets, then place them in the preheated oven for about 30-45 minutes, depending on the thickness of the dough.