Pie "Spiral" with meat stuffing

Description

Recipes puff dough a lot, faster, some require more time. Today I will introduce You to one of them. Baking this dough turns out very tasty. I have a cake with a meat filling, but you can make mixed toppings, adding cheese or mushrooms, feta, spinach and so on. Also, this dough is perfect for pies with sweet filling. It is not filling the form, although it, too, but most of all I wanted to share with You this wonderful dough recipe. For a long time, but the result is worth it. I hope the recipe will like it and You'll use it!

Ingredients

Flour

600 g
Salt

2 tsp
Sugar

2 Tbsp
Yeast

10 g
Chicken egg

2 piece
Butter

510 g
Milk

250 ml
Minced meat

500 g
Red onion

3 piece
Greens

0.333 coup
Salt

1 tsp
Pepper white

0.5 tsp
Yolk egg

1 piece
Milk

1 tsp

Cooking

In a large bowl sift flour

Add salt, sugar, yeast, one 2 eggs, warm milk, butter, soft or melted at room temperature

Knead a smooth soft dough. Gather the dough into a ball and put back into the bowl.

Cover the dough with film and leave for 2 hours. The dough should increase in volume by 2 times

Coming up the dough spread on a table, attached to a rectangular shape. Put in a plastic bag and leave in the fridge for 8 hours. Then take out the dough from the refrigerator, spread on work surface and roll out a rectangular layer with a thickness of 1 cm.

Cold butter is placed in a bag and using a rolling pin begin to "break" it, giving a rectangular shape. The size of the rectangle size must be slightly less than half of the previously rolled out dough layer.

Spread butter on half of the reservoir

Collect the layer in half, pinched the edges pressing with a rolling pin. Then roll out the dough thickness of 1 cm Fold the dough four times

Then put the dough in a plastic bag and leave in the fridge for 30 minutes. Then take out the dough and again roll out to 1 cm thick, fold it in three. Put into the fridge for 30 minutes. After half an hour the dough is ready.

While the dough is in the fridge prepare the filling. Forcemeat mix with finely chopped onions, herbs, salt, pepper, mix well.

The finished dough roll out the layer thickness of about 4 mm and cut into strips whose width is approximately 10-12 cm In the middle of each strip throughout the length of the spread the filling.