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Ingredients for 22 pieces

1 medium onion

2 cloves of garlic

250 grams of chicken fillet

2 tablespoons olive oil

120 grams of green olives (with almond filling)

30 grams of dried tomatoes in oil

2-3 stalks of parsley

Salt and freshly ground pepper

250 grams Magerquark

75 milliliters of milk

75 milliliters of sunflower oil

2 eggs (size M)

400 grams of flour

1 packet of baking powder

Flour for the work surface

finished blank parchment paper

The preparation sequence

peel For the filling onion and garlic and chop finely. clean meat in water, pat dry and chop into very small pieces. Heat olive oil in a large, nonstick skillet. Meat in it so the. Sauté 2 minutes and remove from heat.

Meanwhile olive crush coarsely. Onion, garlic and olive admit and continue to fry for 2-3 minutes. Tomatoes into strips crush. clean parsley in water, pat dry, leaves pluck from the stems and finely chop. lift parsley and tomatoes with the meat. Season with salt and pepper and let cool.

Quark, milk, sunflower oil, 1 teaspoon salt and 1 egg mix. Flour and baking powder, knead with the kneading hook of the hand mixer until smooth. Roll out the dough 3-4 mm thin on a floured surface. This (as the. 10 centimeters in diameter) out circles.

give each a little filling in the center. 1 egg whisk, Teigränder so baste and fold over the mince that a semi-circle is formed. Margins slightly hit and press on. Spread on 2 lined with finished cut baking paper baking sheets. Brush with remaining egg and the heated, preheated oven electric oven: 200 ° C / with convection. 175 ° C / Gas at: knob bake until golden brown on position 3) 15-20 minutes.