Pie "Duet-sunflowers"

Description

Suggest to your attention a pie pastry with two fillings on the basis of semolina-one lean, the second is perilous. Very elegant, tasty and original! Welcome aboard!

Ingredients

Semolina

100 g
Salt

1 g
Water

250 ml
Minced meat

500 g
Tomato paste

30 g
Water

300 ml
Chicken egg

1 piece
Salt

2 g
Black pepper

3 g
Ginger

2 g
Spices

2 tsp
Flour

500 g
Semolina

20 g
Water

320 ml
Olive oil

50 ml
Yeast

11 g
Salt

2 g
Green olives

100 g
Peanuts

100 g
Lemon juice

1 tsp

Cooking

Used for cooking semolina TM"Mistral"

First make the dough -I suggest you a great recipe for yeast dough for savory pastries (recipe from the Richard Bertin) Combine the flour with semolina TM "Mistral" and sift into a deep bowl. With your fingertips RUB into the flour with the semolina, the yeast to the formation of fine crumbs.

Then add the olive, salt, and warm water

Knead the dough, then place on work surface and knead until smooth. Try not to add flour, the excess flour will make the product dense and heavy. Soon the dough will become saturated with oxygen and will cease to stick to hands. The finished dough roll into a ball and put in a warm place for 1 hour to rise.

Now cook the semolina TM "Mistal" as indicated on the package

Let cool and separate into two parts in two bowls

In pontou part I suggest to add the olives and peanuts-very tasty and nutritious

Slightly crush roasted peanuts and chop the olives, sprinkle them with lemon juice

Apostou now prepare the stuffing In the stuffing to add aicr, spices and a spoon of semolina (TM"Mistral)

To form balls and drop into the water with dissolved tomato paste, spices

Cook on low heat for 25 minutes. meat balls are ready

Add a few meatballs to the semolina in a bowl and mash them, mix with the semolina. And the second part of semolina, add the peanuts and olives, as well mixed up