Sheep Cheese Bags
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 grams flour
- 15 g yeast
- salt
- liter ⅛ water, lukewarm
- 3 tablespoon oil
For the filling:
- 350 g sheep cheese
- 2 egg yolks
- 1 bunch thyme
- 1 bunch rosemary
- 40 g olives
- Flour for rolling
- 1 egg yolk
- Sesame seeds, for sprinkling
Print Recipe
Pin Recipe Instructions
- Prepare a yeast dough from flour, yeast, salt, water and oil, knead well and let rise until it has visibly enlarged.
- Wash and chop the thyme and rosemary; cut the olives into small pieces. Crush the cheese with a fork and mash it. Add the egg yolks, olives, herbs and pepper and mix everything well.
- Line the baking sheet with the parchment paper and preheat the oven to 175 degrees (gas mark 2).
- Roll out the dough thinly and cut out circles with a mold or a glass rim (diameter about 8cm).
- Place a little cheese mixture on each of the circles, press together in a crescent shape and press the edges with a fork.
- Place the pockets on the baking tray, brush with egg yolk and sprinkle with sesame seeds if necessary. Bake in the oven on the middle rack for about 25-30 minutes until golden.
- The bags can be eaten hot or cold.
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