Makes 15 servings
150 g butter
1 1/2 cups (190 g) flour
90 g potato flour
1 tsp salt
2 egg yolks
2-3 tbsp water
2 medium sweet potatoes, peeled and cut into small cubes
200 g pumpkin or squash, cut into small cubes
5 tbsp Kinneret Farm silan
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 package (125 g) ricotta cheese
Salt and pepper
1 egg, beaten for brushing
1/4 cup black cumin and sesame seeds (optional)
- To prepare the dough, combine all the dough ingredients in a food processor and pulse until it becomes a dough. Wrap the dough in plastic and flatten it. Put it in the refrigerator for an hour.
- Preheat the oven to 220°C. Mix the orange vegetables with salt, silan and cinnamon in a large bowl. Transfer to a greased baking dish and bake for 25-30 minutes until the vegetables are soft and golden. Chill in the refrigerator for 20 minutes. Transfer to a bowl with the cheese, salt and pepper and mix.
- Heat the oven to 175°C. Line a baking pan with baking paper. Roll out the dough into a 0.4 cm thick circle and cut out 20 circles with 10 cm diameters. Place a heaping tbsp of the filling into the center of each circle and fold the circle of dough in half over it. Press firmly around the edge to seal and transfer to the baking pan. Brush the top of each with egg and sprinkle with black cumin and sesame. Bake for about 15 minutes until golden brown. Serve hot.