Pizza Pockets

Finely chop the ham, parsley and tomato; coarsely grate the Fontina.

For the filling, beat 1 egg, sour cream, tomato paste and chopped tomatoes until smooth. Fold in the ham, cheese, parsley and tomato and season with salt, pepper, oregano and paprika.

Preheat the oven to 175°C (fan). Line two baking trays with parchment paper.

For the dough, whisk the quark with milk, oil and 1 egg. Mix the flour, baking powder, salt and pepper and knead everything into a smooth dough.

Roll out the dough on a floured work surface and cut out about 16 circles (approx. 10 cm).

Put about 1 1/2 tsp of filling in the center of each circle. Brush the edges with egg white, fold the dough over and press the edges firmly. Place the pockets on the trays and spread the remaining filling on top.

Bake the pizza pockets in the oven for about 20 minutes until lightly golden. Serve warm or cold.