Piconcini from the Marches

Preparation:

Preparation: Place the flour in the center. Shell the egg, add the softened butter cut into small pieces, two or three tablespoons of milk, a pinch of salt. Knead and if necessary add a little milk. Leave to rest in the fridge for 20 minutes. Then roll out the puff pastry quite thin and cut many disks with a diameter of five centimeters with the edge of a glass. In a bowl, beat the eggs with a pinch of salt, add the grated cheese, mix. If the dough is too fluid, add more cheese. Place a teaspoon of filling on each disk, fold over, press the edges and pinch the piconcini in the center with a tap of scissors. Brush them with a little milk, place them in a pan lined with baking paper and cook at 180 degrees for about 20 minutes. Serve them warm with appetizers