Ingredients for 30 pieces (20 g each)
400 g anthotyro (traditional fresh cheese)
100 g smoked chicken, cut into small cubes
50 g all purposes flour
fresh aromatics, your choice, finely chopped
2 tbs olive oil
Method: Preheat oven to 190* C (370* F) Fan. Put the anthotyro cheese in a bowl. Add the remaining ingredients and mix with a fork until completely combined. You may need to add a little more flour if the eggs are large or if the cheese has too much moisture. Do not be very generous with the flour so that the bread puffs don’t come out too dry or floury. Add just enough so that the dough is manageable. Mold the mixture into balls and place onto a baking pan lined with parchment paper. Bake for at least 20 minutes, depending on how large you make them.