Mini nut pockets with steamed rhubarb

To make the pastry, knead all the ingredients together and leave to rest for 1 hour. To make the filling, fry all ingredients thoroughly in a pan. Peel the rhubarb, cut it into 8 cm pieces and place in a pan. Add the lemon juice, cinnamon stick, vanilla pod and the sugar dissolved in a little water. Cover the pan with a lid or aluminium foil and steam in the oven at 150°C for approx. 10 minutes. Roll out the pastry, cut out rounds and use a teaspoon to position a little of the nut filling on the centre of the pastry rounds. Brush the edges with a little egg white, then fold into a pocket and press the edges together. Fry in hot fat until golden brown, drain and sprinkle with sugar. Put the steamed rhubarb on a plate, reduce the juice slightly in the pan and pour over the rhubarb. Serve with the nut pockets.

The nut filling, seasoned with Sweet Soy Sauce, adds a special kick. A sweet adventure!