Ingredients for 20 pieces

For the dough:
300 g flour
1 packet of dry yeast
100 ml milk (lukewarm)
80 ml water
2 tbsp oil
Salt, pepper 

For the filling:
300 g leek
½ bunch of dill
4 sprigs of thyme
150 g sheep‘s milk cheese ripened in brine
1 tsp olive oil
Salt, pepper
1 egg white

1 egg for brushing
oil for frying

Preparation

Combine flour, yeast, milk water, oil, ½ tsp salt, and ½ tsp sugar to form a dough and knead until smooth. Cover and let rise for 1 hour.

In the meantime, halve leek lengthways and cut into very fine strips. Finely chop dill and thyme. Cut sheep’s milk cheese into small cubes.

Heat oil in a non-stick pan. Briefly sauté leek over high heat, stirring often, then reduce heat and simmer for a few minutes. Mix leek, dill, sheep’s milk cheese, egg white, and thyme. Season to taste with salt and pepper. Heat some oil in a frying pan.

Separate egg reserved for brushing into yolk and white. Roll out the dough and cut into 20 even squares. Place about 1 tbsp of filling onto each square and brush borders with egg white. Fold into triangles, press to seal the edges, and brush tops with egg yolk. Fry the parcels in the pan until golden brown, allow to drip off onto kitchen roll and serve. 

Preparation time:  45 min.

Rising time of dough: 1 hour
Level of difficulty: easy

Enjoy! :)