Adyghe Pastries

Method

Make a well in the flour with salt and add cold water and cubed butter gradually, working with fingertips until breadcrumb texture forms, then knead gently until a soft dough comes together without overworking. Wrap and chill for 30 minutes. Crumble the cheese and finely chop the fresh herbs, combining them in a bowl. Roll the dough thin on a floured surface and cut into squares or triangles, place a spoonful of cheese and herb mixture on each piece, then fold and seal the edges firmly. Brush with melted butter and beaten egg yolk, arrange on a lined baking tray, and bake at 190 degrees Celsius for 25-30 minutes until golden and crispy. Serve warm, traditionally with butter or sour cream on the side.