Small goat cheese pies

Name: Small goat cheese pies
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 3 Spring onions; 2 TABLESPOONS + some oil; 7-10 Tbsp salt, pepper; 1–2 Branches of rosemary; 1 (250 g) Roll of filo or yufka dough (refrigerated shelf); 7-10 Tbsp Grease; 200 g Schmand; 2 Eggs (Gr. M); 200 g Fresh goat cheese; 8 TSP Honey (e.g. acacia honey); 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

3 Spring onions
2 TABLESPOONS + some oil
7-10 Tbsp salt, pepper
1–2 Branches of rosemary
1 (250 g) Roll of filo or yufka dough (refrigerated shelf)
7-10 Tbsp Grease
200 g Schmand
2 Eggs (Gr. M)
200 g Fresh goat cheese
8 TSP Honey (e.g. acacia honey)
7-10 Tbsp Aluminium foil

Directions

1
Clean and wash spring onions and cut into fine rings. Heat 2 tablespoons of oil in a frying pan. Steam spring onions for 4-5 minutes. Season with salt and pepper. Wash the rosemary, shake dry and pluck into pieces.
2
Take the dough out of the refrigerator and let it rest unopened for about 10 minutes.
3
8 Grease the troughs of a muffin tray (if possible, not adjacent to each other). Mix sour cream, eggs and pepper. Stir in goat's cheese lightly. Fold in spring onions. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.
4
Remove 4 pastry sheets from the package. Wrap up the rest again, put them in the fridge and use them for other purposes. Cut each pastry sheet into 4 squares and brush them thinly with oil. Place 2 pastry squares staggered on top of each other in 8 hollows of a muffin tray.
5
Spread the filling into the hollows and sprinkle with honey. Cover with rosemary. Bake in the oven on the lowest shelf for about 20 minutes. If necessary, cover with aluminium foil after about 10 minutes. Leave to cool in the tin for about 10 minutes.
6
Then lift out.