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Stuffed Georgian Cheese Breads

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Ingredients Edit

Filling Edit

  • 125 g mild Cheddar cheese, grated
  • 75 g feta cheese, finely crumbled
  • 2 tablespoons Greek yogurt
  • 1 egg, beaten
  • 1 teaspoon fresh mint, finely chopped

Directions Edit

  1. Make the filling by combining all the filling ingredients in a bowl and set aside.
  2. Sift 1 cup of the flour, baking powder and salt into a large bowl.
  3. Add the yoghurt and stir until combined.
  4. Add the remaining flour and mix until a dough forms.
  5. Lighty flour a board or bench and knead the dough for 5 minutes, adding a little extra flour if the dough is sticky.
  6. Divide the dough into 8 portions.
  7. Cover with a damp tea towel so they don't dry out while you are working.
  8. Take one piece and, on a lighty floured surface, roll dough out to a 15 cm round.
  9. Place 1 tablespoon filling in the centre, then gather the sides and twist the top to seal edges together so the filling is encased in dough.
  10. Gently roll out again to a round shape, then place aside on a baking-paper lined tray and cover with another tea towel.
  11. Repeat until all of the breads are done.
  12. Heat a heavy based frypan over a medium heat and spray with oil spray.
  13. Cook breads in batches for 1 minute on each side.
  14. Then place breads in a single layer on 1 or 2 large oven trays and cook at 220 °C for 10 minutes or until puffed and golden.
  15. Serve immediately.

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