Herby Rye Pogacha/Scone With Mahlab And Cheese

Name: Herby Rye Pogacha/Scone With Mahlab And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams Plain flour; 50 grams Wholemeal rye flour; 50 grams Butter; 100 milliliters Vegetable oil / olive oil; 150 grams Low fat yogurt; 25 grams Dill - chopped; 1 teaspoon Mahlab; 1 teaspoon Baking powder; 100 grams Feta cheese crumbled; 2 tablespoons Chopped parsley; 2 eggs (save yolk of one of the eggs for the egg wash); 2-3 teaspoons Seasame seeds; 1/2 teaspoon Salt

Servings: persons

350 grams Plain flour
50 grams Wholemeal rye flour
50 grams Butter
100 milliliters Vegetable oil / olive oil
150 grams Low fat yogurt
25 grams Dill - chopped
1 teaspoon Mahlab
1 teaspoon Baking powder
100 grams Feta cheese crumbled
2 tablespoons Chopped parsley
2 eggs (save yolk of one of the eggs for the egg wash)
2-3 teaspoons Seasame seeds
1/2 teaspoon Salt

1
Put the flours, pinch of salt, baking powder, mahlab and butter in a bowl and rub together with your fingerstips until mixed and crumbly.
2
Put oil, 1 egg and 1 egg white, yogurt, dill in a bowl and whisk until combined.
3
Add the wet ingredients to the flour and mix with your hands until just combined and it is soft and wet.
4
Roll into a ball and leace to rest in the fridge for 30 minutes.
5
Heat the oven to 190/fan 170 / gas 5 and line a baking sheet with baking parchment.
6
Mix the crumbled feta cheese with chopped parsley.
7
Take the dough out of the fridge, lightly dust the worktop with flour and roll it out using a rolling pin until it is 1/2 cm thick.
8
Using a cookie cutter cut circles out of the pastry and place a teaspoon full of feta/parsley mixture. Be generous with the cheese, put as much as you can fill in each pocket.
9
Then fold the circles into two and press the ends with your fingers. Place on the baking sheet.
10
Brush with the egg yolk and sprinkle seasame seeds.
11
Bake for 30 minutes and slide the parchment onto work surface and cool for a few minutes. Ensure that you don't over cook in the oven as it goes hard when overcooked.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 350 grams Plain flour, 50 grams Wholemeal rye flour, 50 grams Butter, 100 milliliters Vegetable oil / olive oil, and more.

Yes, Herby Rye Pogacha/Scone With Mahlab And Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!