Ingredients:
Two sweet Potatoes (Cooked and diced)
3 Eggs
1 C plain yogurt
1/2 C and 2 Tbsp. Olive oil
2 C Gluten free (wheat free) flour
1/2 C crumbled feta cheese
1/2 C shredded mozzarella cheese
1/4 C grated fresh Parmesan cheese
1 bunch of parsley (rinsed well and chopped)
1/2 Tbsp. baking soda
1/2 Tbsp.  Baking powder
 
Making:
Wash well and boil the sweet potatoes to cook
Dice them in a bowl set a side
Bring all grated cheese in another bowl add minced parsley set aside
Separate one egg from the yolk (spear the yolk in a small bowl set aside)
 The white and other eggs break in a mixing bowl and mix them with fork until white and yolks mix well
Add yogurt mix,
Add oil mix well
Add diced potato mix all well
Put together the flour, baking soda and baking powder in a separate bowl and sift in to egg mixture
Mix the whole dough with fork as much as you can, once the dough become thick enough that you can’t use fork any more,
Put the dough together with soft strokes using your hand kneading softly.
Dough must be really soft and sticky
Brake walnut size pieces from the dough
Dank your finger tips in olive oil to give a ball shape and flatten to 2 inches diameter circles
Place a tablespoon full cheese mixture in the middle
And fold in crescent shape place on the cookie sheet.
Brush top of the pastry with egg yolk and top with sesame seed if desired.
Bake in 350 F (185 C) oven for 25 minutes.
Cool the pastries on cookie rack.

8/23/2017

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