Ground Beef Pockets

Slice the spring onions into rings and finely dice the peppers and garlic.

Fry the ground meat in 1 tsp oil in a pan until crumbly.

Add the rosemary, peppers, spring onions and garlic and briefly fry together.

Stir in the tomato paste, add 100 ml water and simmer everything for about 5 minutes.

Season with salt, pepper and chili and let the filling cool.

Preheat the oven to 175 °C fan (200 °C conventional) and line a baking sheet with parchment paper.

Stir together the low-fat quark, milk, oil, salt and 1 egg until smooth.

Add the flour and baking powder and quickly knead into a smooth dough.

Roll out the dough on a lightly floured surface and cut into 6 rectangles.

Spoon the filling onto one half of each dough piece, brush the edges with beaten egg, fold over and press firmly shut.

Place the pockets on the baking sheet and bake for about 15 minutes until golden brown.