Poca (Cheese in Pastry)

Submitted by BarbryT

"Back in the '70's, I was a member of a monthly dinner club among a group of graduate students at Illinois. Eating healthily wasn't a big priority back then and we had a ball with international dinners. (I have no idea how authentic we were!) This comes from our "Greco - Turkish" dinner. Can be made ahead and kept covered in the refrigerator. Bring to room temperature before brushing with milk and baking."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 8-10

ingredients

• Pastry

• 1 large egg
• 8 ounces plain yogurt
• 2 tablespoons olive oil
• 1 cup butter
• 4 cups flour
• 1 teaspoon salt
• 1 1⁄2 teaspoons baking powder

• Filling

• 6 ounces farmer cheese or 6 ounces other soft white cheese
• 1⁄8 teaspoon salt
• fresh ground pepper
• 3 tablespoons chopped chives
• 1 1⁄2 tablespoons chopped parsley
• 4 tablespoons milk

directions

1. With a whisk or mixer, combine the egg, yogurt, olive oil and butter until well blended.
2. Add the flour, salt and baking powder and stir to form a smooth dough.
3. Cover and refrigerate for 15-20 minutes.
4. Preheat oven to 400 degrees F.
5. In another bowl, combine the cheese, salt, pepper, chives and parsley.
6. Roll a piece of dough the size of a walnut into a smooth ball. Hollow out the middle and fill with 1/2 t of the cheese mixture. Seal the dough around the filling and form into a ball again. Continue until all the dough is used.
7. Lightly butter a cookie sheet. Place the cheese balls on the pan. Brush each with milk.
8. Bake in preheated 400 F oven for 20-25 minutes. Serve hot.

Reviews

[Chef Kate]

So rich! So buttery! This is a recipe only to be made once in a while--when one deserves a splurge, these are a great treat. And the aroma while they are baking is super--eaters appear in the kitchen as if under a spell. Thanks, Barbry!

 

[Debber]

This is a yummy-lischious delight! I ended up using some crescent roll dough (needed to be used up), so that was a bit different than called for, but no one complained! Cheddar for the cheese...Wisconsin's best!...and wow! Nummy. These very much reminded me of deep-fried cheese curds (which are "normal" snack fare in these parts), only better. *Photo Tag, 2007*