Description
Surprisingly tasty and juicy pasties, not worse than the meat!
Ingredients
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Flour
400 g
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Chicken egg
2 piece
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Salt
1 tsp
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Green onions
1 coup
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Dill
1 coup
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Parsley
1 coup
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Vegetable oil
300 g
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Water
200 g
Cooking
Sift the flour into a bowl, make a well. Pour 200 g of boiling water with dissolved in it with incomplete a teaspoon of salt. (The rest of the salt in the filling)
Knead plastic dough. If necessary, add a little flour. Cover with bowl and allow to rest in bed for half an hour.
Meanwhile, prepare the filling. Wash and dry greens
Finely chop it and lightly salt.
Beat with a fork the eggs with the remaining salt.
Add them to the greens, mix well. Get watery mass, so it must be a liquid at frying turns into tender for some scrambled eggs!
The dough again to promisit, allow to soak for 20 minutes. Cut into sausages, then into pieces.
Now we have to Tinker, but it's worth it! Thinly roll out the dough into circles. Put a tablespoon of the filling, trying to capture the fluid. Everything must be done quickly, so she did not have time to emerge.
I do so : Peregnul in half pellet, convex lid of the pot rolled pretty tightly in a circle, the dough instantly kaleitsa.
Then the toothed wheel cut the dough slightly above the line of the bond. It turns much faster than the mold arms.
Deep-fry on medium heat until Golden brown
Ready pasties to put in a pot and cover with a lid, so they become soft.
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