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Ribelmaisch Pockets

Ribelmaisch Pockets are savory pastries filled with a delightful mix of cheesy corn and flavorful herbs, perfect for a comforting meal.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
45 min
Cost
Cost
Medium
Calories
320
Protein
8g
Sugar
2g
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Ribelmaisch Pockets

Ribelmaisch Pockets are a delightful fusion dish that merges the traditional Austrian ribelmaisch meal with a modern, portable twist. Originating from the Vorarlberg region of Austria, ribelmaisch is a coarsely ground cornmeal that dates back to when corn was first brought to Europe. Traditionally, it was consumed as a staple comfort food, offering warmth and sustenance during the colder months.

Today, ribelmaisch has been reimagined into portable pockets, perfect for a snack or a warm accompaniment to a meal. This recipe captures the essence of ribelmaisch while incorporating a contemporary filling that will intrigue the palate. Let’s explore how to create this unique dish.

Ingredients

Preparation

Dough Preparation

  1. Start by mixing ribelmaisch with flour in a large bowl.
  2. In a saucepan, warm up milk and melt in the butter.
  3. Pour the milk mixture into the dry ingredients gradually, stirring to form a dough.
  4. Add a pinch of salt and let the dough rest for about 30 minutes to allow the ribelmaisch to hydrate fully.

Filling Preparation

  1. In a pan, heat some olive oil and sauté the onion and garlic until translucent.
  2. Add corn kernels and cook for a few more minutes.
  3. Remove from heat, stirring in Gruyère cheese and parsley.
  4. Allow this mixture to cool slightly before filling the pockets.

Forming and Cooking the Pockets

  1. Preheat your oven to 180°C (356°F).
  2. Take a portion of the dough and roll it out on a floured surface, aiming for a thickness of about 2mm.
  3. Cut out circle shapes using a mold or a glass.
  4. Place a spoonful of the filling mixture onto each circle.
  5. Fold the dough over to create a semicircle and crimp the edges to seal.
  6. Place the formed pockets on a baking sheet lined with parchment paper.
  7. Beat the egg and brush it over the top of each pocket for a golden finish.
  8. Bake in the preheated oven for about 20-25 minutes or until golden brown. Use your cooking timer to ensure perfect timing!

Enjoying Your Ribelmaisch Pockets

These Ribelmaisch Pockets are best enjoyed warm, straight from the oven. They make a great accompaniment to soups or can be enjoyed on their own as a comforting snack. The mix of creamy cheese with corn and fragrant herbs delivers a delightful taste experience.

Serve with a side of fresh green salad or some tangy dipping sauce for a contrasting flavor. Whether you're hosting friends for dinner or simply looking for a cozy snack, Ribelmaisch Pockets are a delicious choice echoing traditonal flavors in a modern format.

Keep leftovers in an airtight container; they can be reheated perfectly in a moderate oven the next day.

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