Sheep Cheese Pocket

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.

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