Aperitif flower pie with cheese and cumin

Aperitif flower pie with cheese and cumin

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In a large bowl put sifted flour, yeast in the middle and 6 tablespoons of warm milk (total) then sugar, salt on the edge.

The rest of the milk is heated a little and the butter is melted in it, it is left aside until the composition becomes warm.

Knead the dough for about ten minutes, then leave it in a warm place in the kitchen until it triples in volume.

Break into pieces the size of a tennis ball, flatten one at a time on a spreading surface in a circle, place the cheese in the middle, then bring the edges over the cheese and press, then close and turn face down. .

Cut the flower petals with a kitchen scissors. The pies are placed on a baking sheet placed on the tray .... I left them to rise for about 25 minutes.

Grease the pies with milk mixed with yolks, put the cumin in the middle and bake in a hot oven at 220 degrees Celsius for about 20 minutes or until nicely browned.

A goodness!