Poğaça, savoury cheese pastry
The other night I revisited one of my favourite, poğaça these little cheese stuffed pastry pockets. I made them for my other half to take with him as snacks while he is travelling. They keep well gor a few days of course if they last that long. Here is the recipe.
350 gr plain flour
50 gr wholemeal rye flour
50 gr butter, cold and cut into small cubes
1 tablespoon caster sugar
1 teaspoon baking powder
Pich of salt
2 eggs (save 1 yolk for egg wash)
100ml vegetable oil / olive oil
150 gr yogurt
2-3 teaspoons seasame seeds
150 gr feta cheese, crumbled
½ bunch Parsley, leaves picked.
Put both flours, pinch of salt, baking powder, sugar and butter in a bowl and rub together with your fingertips until mixed and crumbly.
Put one egg and the other egg's white in a bowl. Add the vegetable oil and yogurt and mix to combine.
Add the egg mixture to the flour. Mix with your hands until just combined and it is soft and wet. Roll into a ball and leave to rest at room temperature for 30 minutes.
Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
For the filling, mix the feta and parsley.
Lightly dust the worktop with flour and take 50gr pieces from the dough and roll out in a round shape.
Place a heaped teaspoon of feta/parsley mixture in the centre. Be generous with the cheese, put as much as you can.
Then fold the circles into two and press the ends with your fingers.
Place this on the baking sheet and continue with the rest of the dough.
Brush with egg yolk and sprinkle with sesame seeds.
Bake in the oven 30 minutes or until it is golden brown