Lens Pouches

Summary

Ingredients

For the dough:

• 0.5 ½ cube yeast, fresh
• 250 ml milk, lukewarm
• 1 pinch (s) sugar
• 350 g flour
• 70 g butter, or mararine

For the filling:

• 100 g lentils
• 1 package sheep cheese
• 2 cloves garlic
• 1 tablespoon, leveled oregano
• 1 tablespoon, leveled thyme
• 1 tablespoon. Herbs Provence
• 1 cup yogurt
• 2 tablespoon tomato paste
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) sugar

For painting:

• 1 egg yolk

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Instructions

1. For the dough, crumble the yeast into the lukewarm milk. Sprinkle with a pinch of sugar and let rise for 15 minutes. Put the flour, salt and melted butter in a bowl. Add the yeast milk and knead the dough with the dough hook. Cover and let rise in a warm place for 30 minutes.
2. For the filling, cook the lentils according to the package instructions or use a can of lentils with soup greens. Crumble the sheep cheese. Peel garlic and chop finely. Add the oregano and thyme. Mix all ingredients for the filling and season with salt, pepper and sugar.
3. Knead the yeast dough and roll it out 0.5 cm thick. Cut out circles with a diameter of approx. 15 cm. Place 3-4 teaspoons of filling on each circle. Mix the egg yolk with 1 tablespoon of water and brush the edges of the pastry with it. Fold the pieces of dough together and press the edges firmly. Brush the dumplings with the remaining egg yolk and place on a baking sheet lined with baking paper.
4. Bake in a preheated oven at 200 ° C or fan oven 175 ° C for about 20 minutes.
5. Let cool a little before serving.

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