Wild Garlic Goat Cheese Pockets

For the wild garlic goat cheese pockets, first prepare the dough. To do this, process all ingredients in a food processor to a compact dough. If the dough is too firm, add a little mineral water. Cover and let rest in a cool place for 3 hours.

Meanwhile, for the wild garlic filling, chop the wild garlic very finely. Mix with goat cheese and egg yolk and season with salt, pepper and cumin.

Roll out the pasta dough with a pasta machine into thin sheets and coat them with egg white. Place small heaps of filling on the dough at regular intervals, place a second sheet of dough on top and press the dough down well around the filling.

Using a round cookie cutter with a diameter of 6 cm, cut out little pockets. Fold the resulting disks toward the center and press edges firmly.

In a large saucepan, bring enough salted water to a boil, place the pouches and cook for 3-4 minutes until tender. Lift out, drain well and toss in brown butter. Before serving, drizzle the wild garlic and goat cheese pouches again with brown butter and chopped wild garlic.

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