Russian Hachapouri

Mix soft farmer's cheese with melted butter and baking soda, egg and sugar. Add flour gradually. The dough must be stiff. Filling: Grind the cheese and mix with sour cream and an egg and grinded garlic clove. Roll up the dough into little rounds. Put 1 full tablespoon in the centre and cover with another round. Pinch the edges together very well (otherwise the cheese will flow away while baking). Pierce the rounds with fork accurately before baking. Smear the tops with an egg that will help hachapouri to get gold brown. Bake in the oven at 200C for a half an hour.