Truly with onions, carrots and chicken

Description

Strudle, or also called Struly is a very delicious, aromatic, hearty and beautiful dish! I tried to cook them in the oven, turned out very tasty!

Ingredients

Chicken egg

2 piece
Milk

0.5 cup
Water

0.5 cup
Vegetable oil

1 Tbsp
Flour

320 g
Salt

1 tsp
The chicken legs

2 piece
Carrots

1 piece
Onion

1 piece
Soy sauce

2 Tbsp
Seasoning

0.5 tsp
Vegetable oil

2 Tbsp
Butter

1 Tbsp
A bouillon cube

1 piece
Black pepper
Salt
Carrots

2 piece
Onion

2 piece
Butter

1 Tbsp
Vegetable oil

2 Tbsp
Sauce

1 Tbsp
Thyme

0.333 tsp
Coriander

0.333 tsp
Basil

0.333 tsp
Garlic

1 pinch
Black pepper
Salt

Cooking

1. Knead the dough for truley. Mix with a whisk: 2 eggs, 1 tsp salt, 0.5 stack. of water, 0.5 stack. milk, 1 tbsp vegetable oil. Add the sifted flour and knead the dough not stick to hands and bowl. Put the dough in the package and 30 minutes put into the fridge.

2. Cook chicken stuffing. With both legs remove the skin and remove the bones. Cut chicken fillet into small pieces.

3. Onions purify and cut into small cubes. Peel the carrots and grate on a coarse grater.

4. Fry chicken in hot oil (2 tbsp) with the addition of onions.

5. Then add butter, for frying sauce "Wok" (2 tbsp) and grated carrot. Cook until soft carrots. The stuffing is ready!

6. Prepare the stuffing for straley. Three peeled carrots on a coarse grater and chop the peeled onions into small cubes. Fry the onion until transparent. Add the soy sauce is "Light" butter, carrots, dry seasoning, pepper, salt and saute until soft carrots.

7. Prepare truly. Take out chilled dough and cut it into 3 parts. One piece cut in half.

8. Baking molds (2 pieces = f 18 cm) grease with butter. Each half of the dough roll out round (2 PCs). Put the circles of dough in the baking molds formed by the bumpers. Pierce the dough with a fork.

9. Spread on dough chicken stuffing. In a glass of warm water stir the bouillon cube, and pour into each mold 1/2 Cup.

10. The remaining 2 pieces of dough roll out thin (thickness = 2 mm) into rectangles (26*40). Spread on the rectangles of the onion-carrot filling and tightly roll the dough into a loaf. I'm in one part of the rectangle added 2-3 tbsp of soft cheese.

11. With a sharp knife cut into small rolls (~ 1.5 cm). I got each mould of 20 pieces.

12. Spread tight struly in a circle. Put the ramekins in the oven and set the temperature 180 C.

13. Put the ramekins in the oven and set the temperature to 180 C. Prepare strule 45 minutes. The taste they remind me of a fragrant dumplings. Bon appetit!

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