Bollos

Set a pot of salted water to boil. Peel the potatoes, and cut them into evenly sized cubes about 1 1/2 to 2 inches across. (To prevent the potatoes from browning, put them in a bowl of cold water until the water is boiling.) Boil the potatoes for about 10 minutes, or until they can be easily pierced with a fork.

While the potatoes are boiling, combine the feta and Parmesan into a paste. Add a pinch of salt, and roughly a tablespoon of boiling water so that the cheese melts and emulsifies just slightly.

Strain the potatoes and add them to the cheese mixture with the 3 tablespoons of olive oil, and combine until it looks like mashed potatoes. (Be careful, however, not to overwork the potatoes. If the potatoes turn into a gummy paste, then the bollos will turn out too firm.)

Incorporate the flour into the mixture.

Preheat your oven to 350.

Heavily grease the inside of a cookie cutter mold, and on top of an oiled cookie sheet, pour the dough into the mold until it’s about 1 cm thick. Level out the dough so that it is a uniform height, and gently jiggle the mold off of it.

Lightly brush the dough in egg yolk, and sprinkle with sesame (optional).

Bake until golden brown (about 20 minutes).