Stuffed Sheep Cheese Pockets

Lay the sheets of puff pastry side by side, defrost, and cut into squares of any size or size on a countertop dusted with wheat flour.

Clean and rinse the scallions. Cut bell bell pepper in half, remove stem and seeds, remove white septum and rinse pod. Cut both ingredients into thin strips. Heat the oil and sauté the vegetables briefly. Rinse the peppers, perhaps remove the seeds, chop finely, add and sauté briefly. Remove the vegetables from the heat and cool.

Put tomatoes in boiling water for a short time, but do not do it. Rinse in cold water, peel, remove the base of the duck stem, cut the tomatoes in half, remove the seeds and cut into cubes.

Chop the feta cheese and mix the two ingredients into the cooled vegetables.

Fold in parsley and season the filling with pepper, salt, cumin, cayenne pepper and lemon zest.

Whisk egg whites and brush the edges of the pastry sheets with it. Glaze the filling onto the puff pastry squares form and fold them into pockets. Press the edges well and bake the dumplings in boiling fat. Drain well and serve cooled or warm.

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