Savoury stuffed sheep - New Year´s lucky charms


Savoury stuffed sheep - New Year´s lucky charms

Ingredients for 6 servings

Pizza dough
11g fresh yeast
1 tsp granulated sugar
125ml lukewarm water
200g sieved flour
1 pinch of salt
1 tsp olive oil


Filling 1
50g „Exquisite goat´s milk cheese spread“
3 Pomodori Secchi (sun dried tomatoes)
1 tbsp dried basil
Salt
Pepper

 

Filling 2
50g „Exquisite goat´s milk cheese spread“
2 tbsps Peppersweet chutney
Salt
Pepper

 

To finish
1 egg
1 tbsp milk
Pittet Kalamata olives from Greece

 

 

Preparation

Pizza dough
Pour the lukewarm water into a bowl. Add the granulated sugar and stir. Crumble up the yeast and stir into lukewarm water until dissolved. Then leave to rest for approx. 5 minutes. Small bubbles should form during this time. Add the flour, salt and olive oil and knead all ingredients together to form a dough. Sprinkle the dough with flour, cover with a tea towel, and leave in a warm place for approx. 45 minutes to prove. 


Filling 1
Drain the Pomodori Secchi well and chop into small pieces. Stir into the exquisite goat´s milk cheese spread and add the dried basil. Season to taste with salt and pepper. 

 

Filling 2
Mix the exquisite goat´s milk cheese spread with the chutney. Season to taste with salt and pepper. 

 

To finish
Pre-heat the oven to 180°C top and bottom heat. Line a baking tray with greaseproof paper. Roll out the dough on a floured work surface until it is approx. 3 mm thick. Cut out 6 large pieces with a large egg-shaped cutter (approx. 10 cm long). Put 3-4 tsp of filling in the center of each.

 

Then cut another 6 pieces from the remaining dough, place them on top of the pieces with the filling and press down well at the sides. From the remaining dough, cut out a total of 24 approx. 4 cm long oval pieces.


Attach 2 each of these to the top left and right of the egg-shaped pieces as “ears” using a little water to help them stick. Roll the remaining dough into small, approx. 0.5 cm balls and stick one to the bottom third of each egg-shaped piece as a nose, again using a little water to help them stick. Gently press into place. Attach the leftover dough balls to the top center of the large egg-shaped pieces.

 

Use the back of the knife, press down lengthways in the centre of the ears and press a mouth into the dough at the bottom of the egg-shapes by making a groove with the back of the knife in the centre about 3 cm up from the bottom and then making another groove at right angles on top of the first groove. Whisk the egg and milk together. Brush each sheep with the egg & milk mixture. Bake the savoury filled sheep for approx. 15 minutes.

 

Once baked, remove from the oven and leave to cool. Halve the black olives, or quarter larger ones if necessary, and use to make the eyes by attaching the olive pieces to the head with a little goat´s milk cheese. 
 

 

Preparation time:  45 minutes

dough: 45 minutes
Level of difficulty: easy

 

This recipe has been created by Verena Pelikan

www.sweetsandlifestyle.com

 

Enjoy! :) 

 


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