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| Halfmoons with Feta Cheese |
Ingredients
Main:
10 tablespoons (155 ml) butter (room temperature)
70 ml extra virgin olive oil
2 glasses flour (white, all purpose, sifted)
1 egg
2 tablespoons plain yoghurt
1 tablespoon baking powder
1 pinch salt
Filling:
3/4 glass feta cheese (crumbled)
1/4 glass fresh parsley (chopped)
Top:
1 egg yolk (eggwash)
Cooking Instructions
Preheat the oven to 175 C. Put all the main ingredients in a deep plastic bowl. Blend very well using your hand. Take a small piece of dough (about the size of a plum), make a little hole in it and later put one tablespoon of the filling inside. Close it up, giving it a halfmoon shape. Place the pieces on a baking tray. Later brush each pogaca with egg yolk for glazing. Bake for twenty minutes. This recipe would make almost 22 pieces. Have with tea in the morning optional afternoon. Pogaca would taste better if you prepare the dough the day before you bake it and leave in the refrigerator overnight. Enjoy.
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