Gbejna & Vegetable Hand Pies
Ingredients
For the Pastry:
- 500g wholemeal flour
- 200g cold butter
- Zest of a lemon
- Cold water
- 1 Le Naturelle Egg
For the Filling:
- 2 fresh white gbejniet
- 100g ricotta cheese
- 1 large onion, slow cooked till caramelised
- 1 cup Emborg Mixed Vegetables
- 2 Le Naturelle Eggs & 1 beaten Egg for egg wash
- 100g parmesan, grated
- 2 chopped garlic cloves
- Chopped parsley
- Sesame seeds
Method
- For the pastry, rub the flour, salt, zest and butter together until they resemble fine crumbs.
- Knead lightly with the beaten egg and enough water into a soft dough.
- For the filling, put the gbejna in a mixing bowl and smash with a fork. Blend in the remaining ingredients.
- Roll the dough onto a lightly dusted surface into a 1/2 cm thick dough.
- Cut into discs according to your desired size. Brush the edge with the egg and place a spoon full of gbejna mixture in the centre, fold into a halve moon shape.
- Pinch edge with the fork, transfer onto a baking tray, lined with non-stick paper, brush with the remaining egg, sprinkle with sesame seeds and baketill golden brown.