Let the dough rest:
Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes (1 hour is better). This makes it smoother and easier to roll out.
Rolling & Filling:
Roll out the dough on a floured surface until it’s about 2–3 mm thick. Using a glass or a cookie cutter, cut out circles (approx. 10–12 cm in diameter), fill them, fold them together, and press the edges firmly (e.g., with a fork).
🔥 Baking or Deep-Frying:
Baking: Brush with egg yolk and bake at 180°C (fan oven) for about 20–25 minutes until golden brown.
Deep-Frying: Deep-fry in hot oil (approx. 170–180°C) until golden brown, then drain on kitchen paper.
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