Styrian Pasta Pockets

For Styrian pasta pockets first put flour on a clean work surface and make a well in the center. Add eggs, pumpkin seed oil and salt to the well and knead into a smooth dough. Wrap in plastic wrap and refrigerate for at least 1-2 hours.

For the filling, put the curd in a bowl. Press potato preferably hot and add to curd. Finely dice the cheese and mix with the remaining ingredients. Season to taste.

Roll out the pasta dough thinly. Cut out circles (about 8 cm in diameter) and brush the edges with a little water. Using 2 teaspoons, place the curd filling in the center of the circles and fold the circles together to form filled semicircles. Press the edges with your fingers or a spoon.

Cook the pasta pockets in salted water for 5-7 minutes, depending on their size and thickness, and let them steam out a little on a plate before serving. Melt the butter in a frying pan with the pumpkin seeds and toss the pasta pockets while they are still hot and serve.

Before serving, garnish with a little horseradish and the Styrian pasta pockets are ready.

Preparation Tip:

Styrian pasta pockets go well with a green salad with Styrian apple cider vinegar and Steirerkraft pumpkin seed oil PGI.

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