Beet Mault Pockets with Poppy Seed Butter

For the dough, knead the flour, semolina, eggs, olive oil and salt into a firm, smooth pasta dough. Wrap in cling film and rest in the refrigerator for about thirty minutes.

For the filling, rinse the beet and soften in a saucepan in salted water with the caraway seeds. Remove, cool a little, peel and cut into three to four mm cubes. Heat the oil in a frying pan and sauté the onion cubes until translucent. Add the beet cubes and season with salt and cayenne pepper.

Roll out the dough with the pasta machine or the pasta hoz into not too narrow, about ten cm wide sheets, dusting with a little bit of flour. After rolling out, cover each sheet with cling film.

Brush the dough sheets with beaten egg. With a tiny bit of spacing, place about 1 tsp of filling in the center of each pastry sheet, fold the pastry lengthwise over the filling, and gently flatten with your fingers around the filling. Using a round serrated cookie cutter (seven cm in diameter), cut out crescent-shaped Maultaschen.

Draw the Maultaschen in lightly simmering salted water for about five minutes, then lift them out with a slotted spoon, turn them to the other side in the poppy seed butter (see below) and serve on hot plates.

Poppy seed butter:

Make the poppy seeds (*) in a saucepan in the water for about ten minutes. Pour off into a sieve and drain. Pour the butter and the clear soup into a

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