Feta Mince Pockets

Six small triangular pockets:

500 g/1 lb ground beef
2 tsp dijon mustard
75 g/2.5 ounces feta cheese
1/2 red onion
50 g/2 ounces capers or grilled bell peppers
(heavy whipping cream)

Put the ground meet between two sheets of cling foil. Press with your hands or use a rolling pin to form a rectangular, ca 20 x 30 cm/8″x12″. Mark squares, about 10 x 10 cm/4″x4″. Spread the mustard thinly. Put finely chopped onion and feta cheese in small cubes on one diagonal half of each square. Leave about 1 cm-3/4 inch around the edges. Season with black pepper. Fold the squares diagonally to form a triangle. Seal the edges by pressing them together.
Fry the pockets in butter in a pan, it will take only a few minutes on each side.
If you want a sauce, pour some cream (1-2 dl-1/4-1/2 cup) in the pan and let boil for a few minutes.

Serve with coleslaw and a salad.