Gbejna and vegetable hand pies




  • 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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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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