Carrot Pockets

INSTRUCTIONS

• 1
  Peel and finely grate the carrots. Sift both flours into a bowl, mix in the salt and baking soda. Add the carrots, egg, and butter cut into cubes. Work into a smooth, firm dough. Wrap it in cling film and let it chill in the refrigerator for at least an hour.
• 2
  Roll out the chilled dough to a sheet about 4 mm thick, cut out circles with a diameter of 6 cm. Place a scant teaspoon of plum jam on each circle, fold the circle in half, press the edges together well, and use the tines of a fork to create a decorative edge on the pocket.
• 3
  Place the pockets at small intervals on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes in an oven preheated to 160°C, until they are lightly pink. Immediately after baking, sprinkle with powdered or vanilla sugar.