Ingredients:
- dough
- filling
I used for my first filling minced meat that I baked loose and spiced it with some paprika powder and added some chopped up dates to it. My second filling was Roquefort with chopped up dates. I wanted 2 fillings with nice contrasts in flavors and textures.
You make little dough balls and roll them out the size of the palm of your hand. In the center you put in some of the filling, approx a tea spoon and then you fold them so all stuffing is tucked into a blanket of dough.
Put them in a preheated oven at 200 centigrades until they have some color. Let them cool down a bit before serving so the interior still has some warmth in it but you won't burn your hands when you take one.
