recipes
Gbejna and vegetable hand pies
2023-04-20
Ingredients
- Wholemeal pastry
- 500g wholemeal flour
- 200g cold butter
- 1 egg (Le Naturelle)
- Zest of a lemon
- Cold water
- Filling
- 2 fresh white gbejna
- 100g ricotta cheese
- 1 large onion, slow cooked till caramelized
- 1 cup mixed vegetables (Emborg)
- 2 eggs (Le Naturelle)
- 100g grated parmesan
- 2 chopped garlic cloves
- Chopped parsley
- 1 beaten egg for egg wash
- Sesame seeds
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Method
Dough; Rub the flour, salt, zest and butter together until they resemble fine crumbs.
Knead lightly with the beaten egg and enough water into a soft dough.
Filling; Put the gbejna in a mixing bowl and smash with a fork. Blend in the remaining ingredients.
Roll the dough onto a lightly dusted surface into a ½ cm thick dough. Cut into discs according to your desired size. Brush the edge with the egg and place a spoon full of gbejna mixture in the centre, fold into a halve moon shape. Pinch edge with the fork, transfer onto a baking tray, lined with non-stick paper, brush with the remaining egg, sprinkle with sesame seeds and bake till golden brown.
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