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Ingredients for 22 pieces

1 medium onion

2 cloves garlic

250 grams 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

For the filling, peel onion and garlic and chop finely. Clean meat in water, pat dry and chop into very small cubes. Heat olive oil in a large, coated frying pan. Meat is so the. Sauté 2 minutes and remove from heat.

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

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

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