Mix the egg with the cream and salt.

Then add water and stir again.

Then the flour, mix with a spoon and then knead with your hands a soft dough, a little sticky (add a little more flour if needed).

Remove the dough on a table sprinkled with flour, knead it a little more to be uniform without lumps and divide it into 3. From each form 1 ball and let it rest for 5 minutes.

Spread each ball of dough with a spatula, in a rectangular shape, grease the dough sheet with soft butter (left at room temperature).

Roll out the dough sheet, and place it on a flat bottom or plate.

In this way, make 3 rolls of dough, put them in the fridge for at least 30 minutes.

After this time, start making the pies. Take a roll out of the fridge (until you work on the others, leave them to cool) and cut them into slices about 1 cm thick.

Press each piece cut with your fingers a little through the flour and then spread it in a round shape with the foil.

Place the filling in the middle of each cake spread.

Gather the edges of the pie in the middle, try to bring only as much dough as you catch the edges, so that they are not too thick at the base after baking.

Glue the edges well and lightly press the pie until it reaches the thickness you like.

Place each pie thus formed with the edges glued down on a baking tray necessarily covered with baking paper. After you make them all, grease them with a brush with a little sour cream and put them in the oven.

Bake at 220 degrees until golden brown for another 10 minutes at 150 degrees.

Note that the baking paper is necessary so that you do not have major problems with washing the tray, it gets a little dirty from the drops of cream and cheese, if it leaks.

Serve hot or cold, they are very, very good and fast.

Good appetite!