Tirtlan with curd cheese filling

Dough: 

• 100 g rye flour 
• 150 g wheat flour 
• 1 tbsp oil 
• 1 egg 
• a little lukewarm milk 
• Salt 

Filling: 

• 1 tbsp butter 
• 30 g onion, finely chopped 
• 250 g curd cheese, dry and strained 
• 100 g potatoes, boiled and strained 
• 1 tbsp chives 
• Salt and pepper

Preparation: 

Mix the ingredients for the dough and knead into a smooth, supple dough. Cover and leave to rest for approx. 30 minutes.

For the filling, briefly sauté the finely chopped onion in the butter and leave to cool. Then add the curd cheese, potatoes and chives and season with salt and pepper. Roll out palm-sized sheets and spread the filling in the centre, place another sheet of dough on top, press the edges down firmly and flatten with a pastry wheel.

Fry the tirtlan in the hot fat, floating on both sides, until they are light brown. Drain on kitchen paper.