For the dough:
280 grams white flour
1 container sour cream 9%
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200 grams cold butter
Cut into cubes
1 teaspoon fine salt
1 handful of parsley
You can also use thyme and other herbs you like.
2 cloves of garlic confit
To fill:
200 grams ricotta cheese 5%
Or cream cheese
100 grams of grated 22% yellow cheese
100 grams feta cheese 16%
1 pinch of fine salt
1 pinch ground black pepper
1 egg L
1 medium eggplant
4 cloves of garlic, confit
1 handful chopped chives
Brushing and coating:
1 egg, beaten
2 tablespoons sesame seeds
Prepare the dough: Place the butter in the bowl of a mixer fitted with a dough hook and process until softened. Add the remaining dough ingredients to the bowl and process until a uniform dough is obtained.
Wrap the dough and refrigerate for an hour. In the meantime, preheat the oven to 180 degrees.
Prepare the filling: Using a stick blender, grind the roasted eggplant, then add the rest of the ingredients and mix until a uniform mixture is obtained.
Transfer the mixture to a piping bag.
Roll out the dough and cut out circles.
Fill the circles with the filling we prepared in advance and brush with egg.
Fold in half and form a closed pastry.
Brush the pastries with egg and sprinkle sesame seeds on top.
Bake for 20-25 minutes in a preheated oven and serve.
