Small goat cheese pies

Name: Small goat cheese pies
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 pack of Strudel dough (120 g; 4 dough sheets; e.g. from Aunt Fanny); 1 collar Spring onions; 2 TABLESPOONS + some oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1–2 Branches of rosemary; 200 g Schmand; 2 Eggs (Gr. M); 200 g Fresh goat cheese; 8 TSP liquid honey; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 pack of Strudel dough (120 g; 4 dough sheets; e.g. from Aunt Fanny)
1 collar Spring onions
2 TABLESPOONS + some oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1–2 Branches of rosemary
200 g Schmand
2 Eggs (Gr. M)
200 g Fresh goat cheese
8 TSP liquid honey
7-10 Tbsp Grease

Directions

1
Take the dough out of the fridge. Clean and wash spring onions and cut them into fine rings. Fry in 2 tablespoons of hot oil. Season with salt and pepper. Put aside. Wash and pluck the rosemary.
2
Mix sour cream, eggs and pepper. Fold in goat's cheese in flakes and spring onions.
3
Grease 8 troughs of a muffin tray. Moisten a tea towel and spread it out on the work surface. Place 1 pastry sheet on each cloth, divide into 4 squares and brush thinly with oil. In each muffin trough, place 2 of the dough squares on top of each other, staggered.
4
Spread the filling into the troughs. Sprinkle each with 1 teaspoon of honey and cover with rosemary. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 20 minutes. If necessary, cover before the end of the baking time.
5
Let the goat's cheese pies cool slightly in the mould and serve lukewarm.