Sheep cheese piroshki with green sauce of wild garlic or chives

Ingredients for 3 servings:

• 125 g low-fat quark or curd cheese (drained)
• 125 g flour
• 1 pinch of salt
• 125 g butter or margarine
• 1 large egg yolk
• 2 tbsp milk
• 1 shallot(s) or half an onion
• ½ bunch wild garlic or chives, chopped
• 1 tbsp olive oil
• 1 tsp rosemary, chopped
• 125 g sheep’s cheese (feta)
• 1 shallot(s) or half an onion
• 1 dashes lime juice or lemon juice
• 1 shot of white wine
• 2 tbsp vegetable broth
• 2 large egg yolks
• 1 tbsp butter, in flakes, cold
• 1 bunch wild garlic or chives, chopped
• 2 tbsp whipped cream, whipped stiff
• n. B. Pepper, black from the mill
• n. B. Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

light main course for 2-3 or starter for 6 or 12 people

Place a cloth in a colander and add the quark. Twist the cloth at the ends; squeeze the quark firmly. It should be really dry. Chop the quark, flour, salt, and butter on a workboard with a large knife. Knead into a smooth dough, wrap in foil, and chill for 1 hour. Roll out on a lightly floured surface to a thickness of 2-3 mm. Fold again, roll out again, repeat twice, let rest for 1 hour, roll out to a thickness of 2 mm, and cut out 12 cm squares. Preheat oven to 180°C (160°C fan/gas mark 2). Finely chop the onion. Rinse the parsley, shake dry, and finely chop. Sauté the onion in a little olive oil, add the rosemary and parsley. Finely chop the feta and mix with the sautéed herbs. Place 1 tablespoon of filling onto each dough square and fold it diagonally. Whisk together the egg yolk and milk. Brush the dough parcels with it and sprinkle with coarse salt. Bake at 160°C fan-assisted oven for 12-14 minutes until golden brown. Sauce: Finely chop the shallot. Place the shallot in a bowl with lemon juice, white wine, stock, and egg yolks and whisk over a hot water bath until frothy. If the sauce thickens, remove from the heat immediately, but continue whisking until the bottom of the bowl no longer emits heat. Then fold in the butter, chives, and whipped cream. Season with salt and pepper. Serve the pierogi with the green sauce and serve with asparagus, kohlrabi, or a green salad.