Food Feature: »Pocket Recipes«

Food Feature: »Pocket Recipes«

Well packaged, the filling tastes delicious!

Food photographer and stylist Carole Poirot has come up with something very special for our new issue with the main theme »The Trousers«: »Pocket Recipes« with delicious fillings. Calzone, rhubarb turnovers and »Maultaschen« (German ravioli) are waiting for you. Enjoy the meal!

Recipe: »Calzone«

• Serves: 2 hungry people or 4 if served as a small pizza
• Prep time: 1 hour, Baking time: 20 minutes

Ingredients:

For the dough:

• 300 g flour
• 5 g dry (instant) yeast
• 4 g salt
• 200 ml warm water
• 8 ml olive oil

For the filling:

• 8 tbsp (around 200ml) passata
• 100 g spicy pepperoni
• 150 g grated mozzarella
• 2 garlic cloves, minced
• Around 12 fresh basil leaves, torn into pieces

How it’s done: 

1. Starting with the dough, put the dry ingredients into a bowl and mix
2. Now add the water and olive oil and combine to a dough
3. Tip the dough onto a floured worksurface and knead it for 10 minutes
4. The dough should become smooth and stretchy
5. Form the dough into a ball and cover with a little olive oil
6. Put it into a bowl, cover with a tea towel and leave to rise for at least 1 hour
7. Once the dough has risen, divide it into two pieces
8. Put it onto a well-floured worksurface and press it into a circle
9. Turn the dough around and keep pressing it
10. Alternatively, you can also use a rolling pin
11. Press/roll until you have a circle of around 30cm diameter
12. Preheat your oven to 220°C
13. Mix passata and minced garlic
14. Put half of the passata onto each dough circle, leaving a rim as wide as your finger
15. Top ONE HALF OF THE CIRCLE with the basil leaves, peperoni slices and grated mozzarella
16. Now fold the “empty” half over all the ingredients
17. Pinch the edges together and fold them over to seal
18. Put the calzones in the oven and bake for around 15 minutes until they’re puffed up and golden
19. Serve with a salad and a glass of wine

Recipe: »Maultaschen« (XL German ravioli in chicken broth)

• Serves: 4
• Prep time: 1 hour, Cooking time: 30 minutes

For the pasta dough:

• 260 g flour
• 3 eggs plus 1
• 1 tbsp olive oil
• 1 tsp salt

For the filling:

• 200 g minced beef
• 100 g fresh spinach
• 1 medium onion, finely diced
• 1 small bunch of fresh parsley
• 1 large egg + 1 egg (whisked) for brushing
• 2 tbsp breadcrumbs
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil

To serve:

• 800-1000 ml chicken broth
• Parsley leaves to garnish

How it’s done:

1. Start with the dough by putting the flour and salt onto your work surface
2. Make a well in the middle and add the eggs and olive oil
3. Using a fork, start stirring the eggs and slowly adding the flour into the middle
4. Once all the flour is mixed with the eggs and oil, knead the dough until smooth and then into a ball
5. Wrap the ball in clingfilm and put it in the fridge for half an hour
6. Cook the spinach in boiling water for three minutes, then drain and leave to cool
7. Gently fry the diced onion in the olive oil
8. Once translucent, add the beef and stir
9. Fry until cooked through, but not heavily browned
10. Once done, take the pan off the heat
11. Tip the meat into a large bowl
12. Chop the spinach and most of the parsley (leaving some to go into the broth), then add to the bowl
13. Add the breadcrumbs and egg
14. Now mix all the ingredients together until well combined
15. Add the nutmeg and salt and pepper to taste
16. Take the dough out of the fridge and divide it into four pieces
17. Bring a large pot of water to a rolling boil
18. On a floured surface, roll each piece out as thin as possible (about 1mm)
19. Alternatively, use a pasta machine
20. Once rolled out, cut the dough into around 13 x 8cm pieces
21. You should get 16 pieces
22. Put a heaped tablespoon of the minced meat mix into the middle of half the dough pieces
23. Brush the edges with the whisked egg
24. Place the second piece of dough on top and gently smooth the edges down from the centre outwards to avoid any airpockets
25. Now use a fork to crimp the edges
26. Carefully lift the filled “pocket” off the worksurface and add it to the boiling water
27. Cook for 10 minutes – depending on the size of your pot, you can add several at a time. Just be careful that they don’t stick together
28. Repeat until all pieces are done
29. Serve in hot chicken broth garnished with parsley

Recipe: »Rhubarb & Ginger Turnovers«

• Serves: 4
• Prep time: 1.5 hours, Baking time: 20 minutes

For the filling:

• 250g rhubarb, cut into 5 cm chunks
• 1 large piece of fresh ginger, around 3cm long, grated
• 80g caster sugar

For the dough:

• 140g plain flour
• 100g cold butter, cubed
• 1tbsp caster sugar
• 3-4tbsp ice cold water
• A pinch of salt
• 1 egg, whisked
• Around 2tbsp demerara sugar

How it’s done:

1. To make the dough, combined the flour, sugar and salt in a large bowl
2. Add the cubed butter to the flour mix and cut the butter with a knife into the flour until you have a rough dough
3. Add the water spoon by spoon and gently bring the dough together
4. For the dough into a ball, cover in cling film and put it into the fridge for an hour
5. Preheat your oven to 200C
6. Cut the rhubarb into roughly 5cm pieces and lay them onto a baking tray
7. Grate the ginger and add to the rhubarb
8. Add sprinkle the sugar on top
9. Cover the tray with foil and bake for 15 minutes
10. After 15 minutes, remove the foil and bake for another 15 minutes
11. Once done, remove the rhubarb from the oven and leave to cool
12. Remove the dough from the fridge
13. On a floured surface, roll the dough out to a thickness of around 2mm
14. Cut 8 circles of around 12cm diameter from the dough
15. Place 4 circles onto a baking tray
16. Now place ¼ of the rhubarb into the middle of 4 the circles
17. Brush the edges of the dough with the whisked egg
18. Place the second circle on top and press down
19. You can either crimp the edges with your fingers or a fork
20. Brush the top of the pastry with some egg and sprinkle with sugar
21. Put the tray in the oven and bake for around 20 minutes until golden