Empanadas filled with goat feta and ricotta

Name: empanadas filled with goat feta and ricotta
Total time: 30 min
Yield: 4
Ingredients: 450 gram white bread mix business suit; 2 tablespoon olive oil; 200 gram feta cheese crumbled; 100 gram ricotta leaked out; 50 gram sun dried tomato in strips; 2 tablespoon capers; 1 forest basil only the leaves; 1 egg beaten

Also try these delicious Empanadas filled with goat feta and ricotta

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 deep fryer with vegetable oil

Directions

Make the bread dough according to the instructions on the packaging with the oil and let it rise.
Knead again and divide it into 12 equal pieces. Roll balls and let them rise with a cloth for another half an hour.
Meanwhile, make the filling. Stir feta, ricotta, to, capers and basil lightly and season to taste with salt and pepper. Preheat the oven to 200anddeg; C.
Roll out the balls into 4 mm thick pieces and place 1-2 tablespoons of the filling on top.
Brush the edges with a little egg and double the pieces to half a moon. Press the edges well and press the pieces a little flat so that the filling is better distributed.
Brush them with a little egg and fry in the middle of the oven in about 15 minutes until tender and brown.