Filled yeast spirits

Ingredients for 1 servings:

• 250 g flour
• 125 ml milk, lukewarm
• ½ cube of yeast
• 1 egg(s)
• 100 g butter
• 1 pinch of salt
• 1 tsp butter or margarine
• 50 g bacon (smoked bacon), streaky
• 1 onion(s)
• 250 g cocktail tomatoes
• Salt
• Pepper, from the mill
• 1 tsp mixed herbs, chopped
• Milk, for brushing
• Sesame seeds, for sprinkling

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Sift the flour into a bowl, make a well in the center, and pour in the lukewarm milk. Crumble the yeast into the milk, stir, and let it rise for 15 minutes. Add the egg, softened butter, and salt, and knead into a firm dough. Cover and let rise in a warm place for about 30 minutes until doubled in size. Knead the dough briefly again, roll it out on a floured surface, and use a ghost cutter or stencil to cut out ghosts about 9 cm in size. Heat the butter or margarine in a saucepan and fry the finely chopped bacon. Add the peeled, finely chopped onion and sweat until translucent. Quarter the tomatoes, add them, and sweat briefly. Season with salt and pepper and fold in the herbs. Divide the mixture between half of the ghosts, leaving a 1 cm border free. Cover with the remaining ghosts and press the edges together firmly. Place the filled ghosts on a baking sheet lined with baking paper and let them rise for about 15 minutes. Brush with milk, sprinkle with sesame seeds, and bake in a preheated oven (180-200°C) for 20-25 minutes. Remove the finished ghosts from the oven and serve warm.