Description
Very sorry that pies with this filling can be prepared only in the summer, but in summer almost every day. Spicy, moderately spicy, slightly salty, they are nice and morning coffee and tea, and lunch meals, on a picnic, and just as a snack. And the main thing is to prepare well very quickly, sometimes you do not want in the fresh air for a long time to stand at the stove.
Ingredients
-
Pita
1 piece
-
Tops
1 coup
-
Onion
1 piece
-
Vegetable oil
2 Tbsp
-
Soy sauce
1 Tbsp
-
Salt
-
Black pepper
-
Chicken egg
2 piece
Cooking
Go to the garden and pick some beet tops.
Thoroughly wash beet leaves, remove the hard stalks.
Onions cut into rings or half rings. Reheat in a pan 1 tbsp oil, put onion.
Add to the onions arbitrarily chopped beet leaves, not too small but smaller
Cook on high heat until the liquid is evaporated, it will take about 3 minutes.
The filling to cool. Add chopped cubes of chicken eggs. Add salt and pepper to taste.
Sheet pita to deploy on the desktop. Cut into strips with a width of 10-12 cm.
Mix the remaining vegetable oil (1 tbsp) soy sauce. Lightly beat.
With a cooking brush, lightly lubricate the mixture each tape pita
On the edge of the tape is a pita to put a bit of filling.
Cakes collapse envelope or area. I usually fold that. Bend area.
So the area to roll the tape to the end.
Each pie lightly brush with remaining sauce.
Then the patties to fry or pan, or use Panini maker, as I won't add excess oil. 2-3 minutes.
All! Very fast!
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.