Nettle Goat Cheese Pockets

For the Nettle Goat Cheese Pockets, first prepare the dough. To do this, process all ingredients in a food processor to a compact dough. If the dough is too firm, add a little mineral water. Cover and let rest in a cool place for 3 hours. Meanwhile, for the filling, blanch (scald) the nettles briefly in salted water, rinse, squeeze well and chop very finely.

Mix with goat cheese and egg yolk and season with salt, pepper and cumin. Roll out the dough with a pasta machine into thin sheets and coat them with egg white. Place small heaps of filling on the dough at regular intervals, place a second sheet of dough on top and press the dough down well around the filling. Using a round cookie cutter with a diameter of 6 cm, cut out little pockets.

Fold the resulting disks toward the center and press edges firmly. Boil enough salted water in a large pot, put in pouches and boil for 3-4 minutes until tender. Lift out, drain well and toss in brown butter. Drizzle again with brown butter before serving.

Preparation Tip:

Instead of nettles, you can also use wild garlic, chard or spinach leaves. Served in larger portions and sprinkled with Parmesan, this healthy side dish makes a tasty vegetarian main course.

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