For the sheep cheese pockets, knead everything, then let rest for 30 minutes. Cut the dough into 3 equal pieces and roll out large and thin like a pizza base.
Then cut into triangles like a pie, spread the filling 3/4 on top and from the wide end on rolls (like crossiant) whisk with the leftover egg yolk and a dash of milk.
Brush the pastries with it and bake in the oven at 185 degrees for about 20 minutes until golden brown.
Preparation Tip:
If you like, you can also make the sheep cheese pockets with chives, chopped onions or mixed herbs.