Gyros bags with Feta

Name: Gyros bags with Feta
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 450 g (6 pcs.) frozen puff pastry; 1 TABLESPOON Oil (e.g. olive oil); 400 g finished gyros meat; 1/2 TEASPOON Thyme; 250 g Feta or sheep's cheese; 7-10 Tbsp some flour, 1 egg (Gr. M); 7-10 Tbsp Sesame; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

450 g (6 pcs.) frozen puff pastry
1 TABLESPOON Oil (e.g. olive oil)
400 g finished gyros meat
1/2 TEASPOON Thyme
250 g Feta or sheep's cheese
7-10 Tbsp some flour, 1 egg (Gr. M)
7-10 Tbsp Sesame
baking paper

Directions

1
Defrost the puff pastry. Heat the oil. Fry the gyros for 6-8 minutes. Stir in thyme. Let cool down.
2
Dice 150 g cheese and mix it with the gyros. Lay the slices of dough on top of each other and roll out to a rectangle (approx. 40 x 50 cm). Cut out 12 circles (approx. 14 cm Ø each) on a little flour. Put the dough remains on top of each other and roll out again. (Do not knead the dough together, otherwise it will not rise any more!)
3
Separate the egg. Spread the edges of the dough with egg white. Spread gyros on the dough halves. Fold over the dough and press the edges firmly. Put on 2 baking trays covered with baking paper. Whisk egg yolk and 1 teaspoon water. Brush pockets with it. Crumble the rest of the cheese and sprinkle with sesame seeds. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Served with: tomato salad and olives