Description
A delightful German pastry featuring a savory filling of chicken, spinach, and quark, encased in a tender dough. Perfect for a satisfying snack or light meal.
Ingredients
Scale
For the Dough:
- 500 g Flour
- 250 ml Water, lukewarm
- 1 packet Dry yeast
- 1 tsp Salt
- 2 tbsp Vegetable oil, neutral (e.g., sunflower or rapeseed oil)
For the Filling:
- 300 g Chicken breast fillet, cooked and diced
- 150 g Spinach, blanched
- 100 g Quark
- Pepper and nutmeg, to taste
Instructions
Dough Preparation:
- In a large bowl, combine flour with dry yeast and salt.
- Slowly add lukewarm water and oil.
- Mix with a wooden spoon until a coarse dough forms.
- Knead the dough well on a floured surface for about 10 minutes until elastic.
- Place in an oiled bowl and let rise in a warm place for 1 hour, covered.
Filling Preparation:
- Cook the chicken breast fillet and dice it.
- Drain the blanched spinach well and chop finely.
- Combine both in a bowl with the quark.
- Season with pepper and nutmeg to taste.
Assembly and Baking:
- Roll out the risen dough thinly on a floured surface (approx. 3 mm thick).
- Cut out circles using a glass or round cutter.
- Place a tablespoon of the filling on each circle.
- Press the edges firmly and fold the ‘Seelen’ into a crescent shape.
- Place the filled ‘Seelen’ on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 200 degrees Celsius for about 20 minutes, until golden brown.
Notes
Tips and Storage:
- Store the ‘Seele’ in an airtight container to keep it fresh.
- Briefly reheat the ‘Seele’ in the oven for crispy edges.
- Serve with butter and jam for added flavor.
- Use fresh herbs in the dough for more aroma.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg