Green beans in dough

Ingredients:

• 350 g green beans, trimmed and halved
• 1 teaspoon extra-virgin olive oil
• Fine salt
• 2 cups whole wheat flour + extra for working with the dough
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 55g chilled unsalted butter, cut into small cubes
• 2/3 tbsp. low-fat milk
• 110 gr. havarti cheese with cheese, grated
• 1 large egg, lightly beaten
• 0.5 tsp cumin
• 2 tablespoons country Dijon mustard
• 1 tbsp sour cream

Preparation:

1. Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper. Line a rimmed baking sheet with paper towels.
2. Place the green beans in a large microwave-safe bowl with a little water, cover, and microwave until bright green, about 5 minutes. Drain and transfer to a paper towel-lined baking sheet to dry. Let cool, then toss with oil and a generous pinch of salt.
3. Meanwhile, in a medium bowl, combine the flour, baking powder, baking soda, and 1 teaspoon of salt. Add the butter and rub it into the flour mixture with your fingers until the butter breaks up into very small, pea-sized pieces. Make a well in the center and pour in the milk. Mix the dry ingredients with the milk using a fork.
4. Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll the dough out to a thickness slightly thinner than 0.3 cm. Cut it into as many 4 x 8 cm rectangles as you can; discard any trimmings. Place 4 green bean halves across each rectangle (the ends should stick out slightly) and top with about 1 teaspoon of cheese. Roll the rectangle up so the ends overlap; seal and place, seam-side down, on the prepared baking sheets, 5 cm apart.
5. Brush the dough with egg wash and sprinkle with caraway seeds. Bake until golden brown, 15-18 minutes. Let cool on the baking sheets for a few minutes.
6. Meanwhile, in a small bowl, mix the mustard and sour cream. Serve with the baked beans for dipping.