New year, new tasks as part of the game shared meal. Between salty and sweet, I opted for salty again. The original recipe is in the shape of cakes, and it seemed to me that it could be a nice pastry, I just needed them for hiking.

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  • 2 eggs
  • 2 tablespoons sour cream
  • 2 tablespoons polenta
  • 2 tablespoons ground seeds (sesame, flax, sunflower)
  • 1 tablespoon spices as desired (I put Italian mixture)
  • 70 g Bakin ‘mix of flour for bread and pizza
  • 120 g feta cheese
  • finely chopped roasted black olives and dried pumidori (quantity to taste)

Beat the eggs and add the sour cream. Add the polenta, ground seeds, flour and spices and stir until the mixture is combined. Add the crumbled feta cheese, olives and pumidore and mix. Using a spoon, spread the mixture on a baking sheet lined with baking paper and make 4-6 piles, which you shape into pastries. Sprinkle with seeds if desired. Bake for about 20 minutes in an oven preheated to 200°C. Baking time depends on the size of the pastry – pastries are ready when they get a nice color.

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