Herby Rye Pogacha with cheese
350 gr plain flour
50 gr wholemeal rye flour
50 gr butter, cold and cut into small cubes
100ml vegetable oil / olive oil
150 gr low fat yogurt
25 gr (a small bunch of) Dill - chopped
Pich of salt
1 teaspoon of Mahlab
1 teaspoon baking powder
100 gr feta cheese crumbled
2 table spoon parsley - chopped
2 eggs (save yolk of one of the eggs for the egg wash)
2-3 teaspoons seasame seeds
Put the flours, pinch of salt, baking powder, mahlab and butter in a bowl and rub together with your fingerstips until mixed and crumbly. Add the oil, 1 egg and 1 egg white, yogurt, dill and mix with your hands until just combined and it is soft and wet. Roll into a ball and leace to rest in the fridge for 30 minutes.
Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
Mix the crumbled feta cheese with chopped parsley.
Take the dough out of the fridge, lightly dust the worktop with flour and roll it out using a rolling pin until it is 1/2 cm thick.
Using a cookie cutter cut circles out of the pastry and place a teaspoon full of feta/parsley mixture. Be generous with the cheese, put as much as you can fill in each pocket.
Then fold the circles into two and press the ends with your fingers.
Take the folded pastry off and put them on the baking sheet. Shape together off-cuts in to a ball and roll again in to 1/2 cm thickness and do the same cutting, filling with cheese and folding to finish off the remaining pastry.
Brush with the egg yolk and sprinkle seasame seeds.
Bake for 30 minutes and slide the parchment onto work surface and cool for a few minutes. Ensure that you don't over cook in the oven as it goes hard when overcooked.
Enjoy the pogacha warm with tea and with extra cheese and chopped tomato, cucumber on the side.