In a large bowl, mix the crème fraîche, cheese, 1 to 2 teaspoons caraway, the scallions, broccoli, and peas and divide among four small ovenproof baking dishes. Wet the rims of the bowls with a bit of egg and place the dough sheets on top. Cut and fold them so they fit or let them hang loose. Brush with egg and sprinkle with the 2 tablespoons caraway seeds. Keep in the fridge until ready to bake.
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