INGREDIENTS FOR 4 PEOPLE
Ingredients for the dough:
200g wholemeal flour
100gr SOCKS PECORINO CREAM
60g cold water
1/2 teaspoon of yeast
1/2 teaspoon of salt
1 tablespoon of oil
For the stuffing:
3 carrots
125gr SOCKS PECORINO CREAM
Salt and pepper
Extra virgin olive oil
Mixed seeds
Sesame seeds
Egg white or milk for brushing
We prepare the dough by pouring all the ingredients into a bowl, mix and knead on a work surface.
We roll out the dough with a 7/8 mm thick rolling pin. Cut the carrots into sticks and steam them for 12 minutes or boil them in boiling water for 10/12 minutes. Pour the cooked carrots into a bowl and season them with oil, salt and pepper.
At this point we can stuff the previously rolled out dough by placing the carrot sticks side by side. Using a spoon, place the remaining SOCKS PECORINO CREAM in several places. We sprinkle the mixed seeds over and close the edges by folding the dough, brush with egg white or milk, then sprinkle with sesame seeds along the entire edge.
Bake in a preheated oven at 180 degrees for 25 minutes.
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