Practically every country has the equivalent or Poğaça (Empanadas, samossas, briouats, pasties, chaussons ..), but this one is very easy to prepare: you just bring the dough together and not overwork it.
It’s a make-ahead snack that you can put in the fridge and warm a couple of days later.
- 1 egg + 1 egg white (yolk is kept for eggwashing)
- 125 g of soft butter
- 4 tbsp of vegetable or olive oil
- 1 1/2 tbsp of yogurt
- 2 1/2 tsp of baking powder
- 1 tsp salt to taste
- 2 1/2 cup of flour
- 1 tbsp dried dill
- 1 cup feta cheese, crumbled
- 2 tbsp fresh parsley/dill, chopped finely
- 1 spring onion or red onion, chopped (optional)
- Black pepper (for me)
- 1 egg yolk
- 1 tbsp of milk
- Nigella seeds, sesame seeds
1- Preheat the oven to 200 C and cover a baking sheet with baking sheet.
2- With a fork, break the feta and mix it spring onions and parsley.
3- In a large bowl, sift the dry ingredients: Flour, baking powder, salt and dried dill.
4- In the middle of the mix, add in the broken soft butter, oil, eggs and yogurt and try to work this mix into the flour mix without overworking or giving it a body. We only need an overall homogenised mix. You may need to dust it all with less than 1 tablespoon of flour before breaking it into balls.
The other way is to seal it from the bottom and have a round-shape.
Glaze with egg yolk and sprinkle with nigella seeds or sesame seeds.
Bring the oven temperature to 180 C and bake for 20 minutes until nicely golden-coloured (about 30 min).
let cool on a wire rack.