|Flour||7 Ounce (200 Gram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Fromage blanc||18 Ounce (500 Gram)|
|Nutmeg||1 Pinch, grated|
|Parsley||15 Milliliter, chopped (1 Tablespoon)|
1. Prepare the pastry: beat the egg with a little water. Sift the flour and salt into a bowl. Fold in the oil and add the beaten egg gradually, working the dough with your hands. Knead the dough on a floured surface until it is firm and springy. If necessary, add a little more flour. Cover the dough and let rest for 30 minutes.
2. Prepare the filling: drain the fromage blanc, if necessary. Beat the eggs. Place the cheese in a bowl, and mix well with the egg, chopped parsley and grated nutmeg. Season and mix again.
3. Preheat the oven to 200°C (400°F; gas mark 6).
4. Roll out the dough to a thickness of 3 mm (1/8 inch), and cut into rounds approximately 10 cm (4 inches) in diameter. Place a small amount of filling in the centre of each round, wet the edges and fold over towards the middle. Seal. Brush with a mixture of beaten egg yolk and a little water. Place the pasties onto a baking sheet sprinkled with a little water, and bake for 30 minutes, checking to make sure they do not get too brown.