The filling: season the Mince with salt and pepper. Add the chopped parsley. Grate processed cheese. Roll the dough and cut into stripes.

Spread on the dough stuffing (I have it already green from the parsley is just the bomb, very tasty) and cheese. To take the edges and bend the ring and flip seam side down (the good, the dough is pliable, easily molded anything).

If you play with the dough in no time - you can just "sticks" to do. Spread on a baking sheet, brush with egg, if you wish - sprinkle with poppy or sesame seeds. In preheated oven to bake until then, until the patties will be Golden brown.

The day was Saturday, the time had, therefore, in the form of croissants made pies with cheese and dill (cheese and season with salt and add chopped dill).

Especially broke, to see the middle

But that's not all. On Friday I wanted to make liver pate, liver cooked and meat changed my mind. Therefore, boiled liver and onions, shredded in a food processor, added salt, pepper, and... back to our "stripes". By analogy with the first filling, roll out the dough, cut into 3 large strips. Spread them liver, to take the edge and braid pigtails. Raw looks terrible, but when cooking the dough rises and braids are becoming quite attractive. And here's another "Sausage rolls"

Well, then I'm just tired of messing with pies, the rest of the dough I roll, even layer put to it the liver and turned the loaf.