Small cakes

INGREDIENTS 8 SMALL CAKES 10247 PERSONS 200 g of flour, 20 g Brewer's yeast, 2 well-beaten eggs, 50 g butter, 3 tablespoons of lukewarm milk, 1/2 teaspoon sugar, 1 teaspoon of salt.

For the filling: 100 g of boiled rice, 125 g of fresh cheese curd or quark type, 1 chopped hard-boiled egg, 1 beaten egg, 1 chopped scallion, salt, freshly ground black pepper.

PROCEDURE dilute yeast in milk with sugar and place the mixture on a warm place, until it becomes foamy.

Then add beaten eggs.

Melt the butter and add to mixture, stirring well.

Place the flour into a bowl with the salt.

Make a recess in the Center and pour in the yeast mixture and eggs.

Knead the dough first with spoon and then with hands vigorously, until it becomes a smooth ball, adding a little flour if the dough is soft.

Wrap the dough in a cloth and let rise in a warm place for half an hour.

Meanwhile, prepare the filling.

In a bowl mix together the cheese, rice, hard-boiled egg, onion, and season well with salt and pepper.

Take the dough, roll out the dough on a sheet with a thickness of about 1/2 cm and derived from it the disk diameter of about 8 cm.

Place dough in a tablespoon of filling and brush the edges with beaten egg.

Fold in half every small cakes and sigillatene edges.

Turn on the oven to 180° let them rest for 10 minutes in a warm place, then arrange on a baking sheet greased well and infornateli for about 20 minutes, causing them to Brown well on both sides.