For 6 bags:
1 packet of puff pastry (here whole grain puff pastry, vegan from Moin Biobackwaren)
2 boiled potatoes, peeled
100 g frozen peas
1 red onion, peeled and diced
1 garlic clove, peeled and pressed
1/2 cucumber, grated
200 g coconut yoghurt
1 tsp mustard seeds
1 tsp cumin seeds
Salt, Lemon Juice, Chili Flakes
Heat some coconut oil in a pan and sauté the diced onions in it for a few minutes while stirring, add the garlic and fry for a few more minutes.
Mash the potatoes in the pan with a fork and stir in the peas as well. Put aside.
Cover each of the puff pastry sheets, which have been briefly defrosted according to the instructions on the packet, with 1-2 tablespoons of the filling and one tablespoon of SUUR Kraut. Brush the edges with some plant-based milk and fold over one corner and press firmly.
Brush the top of the pockets with plant-based milk and sprinkle with black sesame seeds. Cut with a sharp knife.
Now bake in the oven at about 200 °C for about 12 minutes according to the instructions on the packet.
Meanwhile, for the cucumber Rita, mix the grated cucumber with a little salt and leave to stand for about 10 minutes. Briefly toast the mustard seeds and cumin in a pan without fat until fragrant. Crush in a mortar. Squeeze the cucumber and mix with the coconut yoghurt and spices. Season to taste with salt, chilli and lemon juice.
Our SUUR Lemon Sriracha Hot Sauce goes well with this.