For the stuffing

Cheese from sunflower seeds


1 glass of organic sunflower seed
1-2 tbsp. nutritional yeast
1 lemon (juice)
1 cup sunflower oil
paprika (optional)



Soak the sunflower seeds in water for 1 hour. Strain it and rinse it a little. Put it in the multi, add 1-2 tablespoons of dry yeast, salt, pepper and paprika if you want and add the sunflower oil. Beat well until it melts and becomes like a cream. If it is a little tight, add a little warm water. If you want to eat it plain, add herbs such as garlic, dill, mint or whatever you want.


3 spring onions
a little dill
2 tbsp. chickpea flour
1 tbsp. almond milk or water
1 tbsp. grated flaxseed
A little turmeric for color
Sunflower seeds’ cheese that we made before
2 tbsp. flour optional
1 tbsp. baking powder



Saute the onions together with a little olive oil, add the dill and add both tbsp. chickpea flour. Then add the almond milk or water. Stir on the fire until it becomes a béchamel cream. Once it thickens, set it aside to cool and add salt, pepper, turmeric and add 3/4 of the sunflower cheese we had made. Finally, add the baking powder and stir. If you want, add 2 tbsp. flour to make our mixture thicker.

Dough for pies

1 glass White wine
1 glas. sunflower oil
1/2 kg of flour or 1/2 kg of flour (whatever you want) + 1 tbsp. baking powder


Knead all the ingredients together until it becomes a pliable, soft dough.

Last Instructions

We spread our dough on the individual tart forms (traditionally) -after we have oiled them with a little corn oil- or if we don’t have molds, we make them like individual cheese pies. Add the filling to the middle of our mold (or for the pies 1 tbsp filling) and pour a little paprika on top. Bake in the air heater, at 180 degrees for 30 ‘until golden brown. Let them cool a bit and remove from the mold.

Bon apetite!