Pizza Pockets with Two Kinds of Filling

For the pizza pockets with two fillings, mix flour with the dry ingredients. Then add garlic, olive oil and honey and enough water to make a smooth firm dough. Knead until it comes away from the sides of the bowl or from your hands. Form a ball, cover and let rise in a warm place for an hour.

Finely chop shallots, slice mushrooms not too thin. Sauté shallots in hot olive oil until translucent. Add mushrooms, reduce heat and fry with lid on for 10 minutes. Season with salt and parsley and let cool.

Finely chop onions and sauté in hot olive oil. Add minced meat and stir-fry. Mix in ketchup and spices, season to taste and let cool. Mix champions and meat each with equal amount of Gouda.

Thinly coat work surface and pasta walker with olive oil, roll out dough into squares, thin and cut into quarters. Cover half of each square with meat or champion filling, leaving the edge free. Fold the free half of the dough over the filling and seal the edges well. Using the tines of a fork, press the edges together all around.

Preheat oven to 180°C top and bottom heat. Place pizza pockets on a baking sheet and bake for about 30 minutes. Serve the pizza pockets with two kinds of filling.

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