for 15 pieces

Dough

500 g	white flour
1 tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
50 g	butter, cut into pieces
150 g	plain greek yoghurt
2 ½ dl	water

Filling

200 g	feta, crumbled
250 g	mealy potatoes, cooked in their skins, grated with a rösti grater
4 sprig	parsley, finely chopped
1 tbsp	olive oil
1 tbsp	liquid honey
1 tsp	caraway seeds
¼ tsp	salt

To shape

	white flour, for rolling
1	egg, beaten
½ tbsp	sesame seeds
½ tbsp	caraway seeds

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, yoghurt and water, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

Place the cheese in a bowl with all the other ingredients up to and including the salt, mix well.

To shape

Divide the dough into 15 portions. On a lightly floured surface, roll out the dough into circles (each approx. 12 cm in diameter). Brush the edges with a little egg, place about 2 tbsp of filling on the lower half of each circle. Fold the other half over the top, press the edges down firmly. Place the dough parcels on two baking trays lined with baking paper, glaze with the remainder of the egg. Mix the sesame and caraway seeds, sprinkle on top.

To bake

Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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