Buckwheat groats and cheese cupcakes
500 g of flour
150 g of butter
4 spoons of oil
100 g of sour cream (fatty)
1 glass of Lestello unroasted buckwheat groats
1 onion cut in cubes
250 g of white cheese
Cut the cold butter in a bowl together with flour, add salt and oil. Beat the eggs with cream, pour into the flour and knead until the dough is soft and elastic. If it is too wet, add some flour; if it is too thick, add some cream. Wrap the dough in foil and put it in the refrigerator for half an hour or longer.
Prepare the stuffing: boil the groats, chop the onion and fry it in oil. Mix the groats with crushed cheese and onion and add the beaten egg. The stuffing should be sticky. Form large balls. Roll out the cooled dough and cut out circles (10 cm in diameter) with a ring. Place the cut out dough on the bottom of the muffin cups. Put the stuffing ball inside each cup. Heat the oven to 180ºC and bake the cupcakes approximately 40 minutes.