Crackers with minced meat and leek

# For the dough:
1 and 1/4 cup (250 g) flour
1/2 cup (100 ml) of water
10 g yeast
1 tsp (5 g) sugar
1/2 tsp (3 g) salt
1 tsp (5 ml) lemon juice
3 tbsp (30 ml) sunflower oil
# For the filling:
50 g feta cheese
125 g minced meat
1 tsp (5 g) tomato paste
1 tsp (5 g) of powdered savory
1/2 tsp (3 g) pepper
1 egg
30 g cheese
1 stalk leek
2 tbsp (20 ml) sunflower oil
In the oil stew finely chopped leeks. Once softened, add the minced meat. When it becomes a crumbly mass add the tomato paste, crumbled feta cheese, savory, black pepper, albumen and salt to taste. The resulting filler was then cooled. Flour, water with dissolved in the yeast and sugar, the oil, salt and lemon juice knead dough. It is divided into 2 balls. On one rolled rectangular crust, thick about 2 mm which was cut into 3 strips 10 cm wide. On them is allocated half of the filler. Strips are wound thin rolls, place in baking pan and each cut into 10 pieces. The second ball is divided into 3 parts. They are rolled on the circles that are divided into 8 triangle. In the widest part of each of them placing some of the remaining filling. Wrapped like buns. Pretzels are coated with egg yolk, sprinkle with grated cheese and bake in a moderate oven.
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01 Dec 2002