Meat Pockets

Filling: drizzle baguettes with the wine, let sit for about 5 min. Mix remaining ingredients to a spreadable amount, spread on bread.

Meat: rub Plätzli dry with kitchen roll, season. Place 1 slice of bread on each half of the pastry. Overlap Plätzli, close with wooden sticks. Turn meat pockets in flour to the other side.

Fry: Fry in portions in the hot clarified butter on both sides for 5 minutes each, remove. Melt the drippings with the wine, boil to 2 tbsp. Strain, return to the roasting pan. Add stock or soup, bring to boil, season if necessary. Add meat pockets, pull frying pan from the plate, stand with the lid closed for 10 min.

It goes well with: Mashed potatoes, hirsotto, polenta.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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