Vegetable Patties

For the vegetable pockets, knead flour, fat, salt and curd into dough. Refrigerate for half an hour.

For the filling, steam vegetables in fat, over low heat, for 15 minutes. Salt and let cool. Mix in cheese and parsley.

Roll out dough 3 mm thick, cut out slices with cookie cutter (for 10 cm about 16 pieces). Cover each with a tablespoon of filling and press edges of dough firmly together with fingers (or fork for nicer decoration).

Brush the vegetable pouches with milk and bake in the oven at 180°C for 25 minutes.

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