Herb Pasties

Mix the flour and baking powder, then combine with soft butter, salt, 1 egg and sour cream and knead into a smooth dough.

Shape the dough into a ball, wrap in cling film and chill in the refrigerator for about 60 minutes.

Stir ricotta with crumbled feta, fold in the second egg and mix in the herbs as well as paprika, salt and pepper.

Preheat the oven to 180 °C fan (200 °C conventional).

Roll the dough thinly on a lightly floured surface and cut out circles of about 10 cm.

Place some filling in the center of half the dough circles, whisk egg yolk with milk and brush the edges with it.

Place the remaining dough circles on top as lids, press the edges firmly and brush the surface with the remaining egg-milk mixture.

Bake the herb pasties for about 30 minutes until golden brown.

Let the pasties cool briefly and serve warm or cold.