Curd Cheese Pockets

Name: Curd Cheese Pockets
Cuisine: British
Ingredients: 1 pack Shortcrust pastry sheet; For the Filling:; 300 g Curd Cheese; 10 g Vanilla Sugar; 1 Lemon Zest; 1 tbsp Soured Cream; 1.5 tbsp Semolina; 1 egg yolk; handful sultanas; For brushing the top:; 1 egg

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

So who like the curd cheese pockets? Hands up in the air 🙌🏻 Now there’s a yeast dough version that’s slightly time consuming😒, and there’s the homemade puff pastry that’s even more time consuming 😞 And of course we got shortcrust pastry sheet of the shops, realising that within 30 minutes, we have a perfect breakfast.

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

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Ingredients

1 packShortcrust pastry sheet
For the Filling:
300 gCurd Cheese
10 gVanilla Sugar
1Lemon Zest
1 tbspSoured Cream
1.5 tbspSemolina
1egg yolk
handfulsultanas
For brushing the top:
1egg

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Steps

1

Take the shortcrust pastry sheet out of the fridge 15 minutes before using it.
2

Open the pie crust and roll it out. Mix well the ingredients of the filling (curd cheese, vanilla sugar, lemon zest, soured cream, semolina, egg yolk)
3

Divide the pastry into 8 equal squares and spoon filling to the centre of the squares.
4

For the pockets, at first we fold the opposite corners, then the 3rd and the 4th. Finally we brushing the tops with an egg wash.
5

Place these pockets into 190°C preheated oven for about 25-30 minutes, till they are nice & golden brown.