Small goat cheese pies

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the spring onions, drain well and cut into fine rings. Heat the oil in a pan and fry the spring onions for 4-5 minutes. Season with salt and pepper. Let it cool down. Wash the rosemary, shake dry and pluck into pieces

2. 2

   Take the dough out of the refrigerator and let it rest unopened for about 10 minutes. Mix sour cream, eggs and pepper. Crumble goat's cheese into the cream and stir in (do not stir smoothly). Fold in spring onions

3. 3

   8 Grease the recesses of a muffin tray (spread over the baking tray). Lightly moisten a tea towel, spread it out on the work surface and cover it with a dry tea towel. Remove 4 pastry sheets from the package. Wrap the remaining strudel sheets tightly again, store in a cool place and use them for other purposes. Place 1 strudel sheet on each cloth, cut into 4 squares and brush thinly with oil. Place 2 pastry squares on top of each other in each muffin trough

4. 4

   Spread the filling into the hollows and sprinkle with honey. Cover with rosemary. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. If necessary, cover with aluminium foil at the end of the baking time (or slide a baking tray over it) as the excess dough may otherwise become too dark. Let the pies cool down in the tin on a cake rack for about 10 minutes. Then carefully lift them out of the cups and serve them lukewarm

5. 5

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
32 g

FATS
14 g

PROTEINS
8 g