- 210 grams (0.5 lbs) of rye flour
- 40 grams (0.1 lbs)of barley flour
- 150 grams (0.4 lbs) of pork fat
- 200 grams (0.5 lbs) of Greek Feta Cheese (or substitute another)
- 1 tbsp of sea salt
- 1 tbsp of garlic powder
- Sesame and Kim for sprinkling on the top
- egg yolk
Place the flours, salt and garlic powder into the bowl. Add pork fat and rub it with your hands in flours. You’ll get a mixture resemblance to the sand. Then crumble the cheese and mash the dough.
Form the ball, wrap it in cellophane and place it in the freezer for 10 – 15 minutes until preheat your oven to 400 degrees.
Pull out the dough, use the rolling pin to to make the pastry flat, then with the mold form the circles. The height of the dough should be about 1 cm (½ inch). If you do not have a mold, you can use the cup.
Arrange the pastries on a baking tray covered with a baking sheet, whisk the egg yolk and brush the surface of the dough, then sprinkle with sesame or kim.
Bake for 10 to 15 minutes, no longer, because otherwise your pastry will be to dry.
Note: If you are in a phase of restriction, you can brush pastries with olive oil rather than egg yolk.
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