Egg and Cheese Sandwiches
Ingredients
Filling
- 8 slices cheddar cheese
- 8 boiled eggs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon za'atar with sesame
Dough
- 1 large egg
- 2.5 cups flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 4/3 cup warm milk
- 3 tablespoons corn oil
Preparation
Using a fork, beat the egg, take about half of it and set it aside for glazing.
In the mixer bowl, put 2 cups flour, sugar, salt, yeast, attach the dough hook and run for a few seconds to mix the ingredients, then add milk and oil, run to get a smooth dough, adding flour as needed, cover the dough and let it rise in a warm place until doubled in size.
Preheat oven to 180°C and set the middle rack, use shallow baking sheets.
Cut the dough into circles then roll them slightly to make oval shapes for easy filling.
Place a cheese slice then half an egg with the cut side down, sprinkle some salt, pepper, cumin and za'atar to taste.
Using a brush, brush the sides of the pastries with the remaining beaten egg.
Fold the dough over the egg, place them on the sheets spaced apart and let them rest for a few minutes.
Using a brush, brush the surface with egg then sprinkle some salt, pepper, cumin and za'atar to taste.
Bake the egg sandwiches for about 20 minutes until golden brown and serve warm.
