I don't like throwing away any food. In my home the meat from broth is a difficult ingredient. I am the only one who likes meat just after cooking soup. Therefore, I try my best to prepare different dishes which the whole family likes. Stew, tart, salad and kromeskies have successfully passed muster up to now. Today I decided to try something else. I prepared some swift dumplings with French pastry. The stuffing I enriched with vegetables and spinach. The dumplings - sprinkled with nigella and served with a tomato-pepper salsa - were excellent . Even my son (for whom eating is a waste of time) didn't grumble this time.

Ingredients:
2 packs of chilled French pastry
500g of the meat from broth
1 small onion
chili pepper
2 cloves of garlic
2 cooked carrots
250g of fresh spinach
2 tablespoons of butter
2 tablespoons of milk
2 tablespoons of nigella
salt and pepper

Remove the meat and carrots from the broth and chop them. Cube the onion, chili pepper and fry in one tablespoon of butter. Dice the garlic. Melt the rest of the butter in a pan and warm up the garlic on a low heat. Add the spinach and fry until it is strongly green. Remove from the pan and chop it up. Mix the meat with the carrot, onion, chili pepper and spinach in a bowl. Spice it up with salt and pepper.
Heat the oven up to the 185C. Cover the baking sheet whit some baking paper.
Roll out the French pastry dough. Cut rings from the pastry with a glass. Put a teaspoon of the stuffing onto the centre of each ring. Glue each dumpling together. Put them on some baking paper and bake for 20 minutes. Serve with your favourite salad.

Enjoy your meal!

Try also
Dumplings with oyster mushrooms
Dumplings from French pastry
Conjuring reality – sweet dumplings with cottage cheese