Pita mince Annie

Submitted by enr on 23 May 2013
600-700 g flour
40 g fresh yeast
150-200 ml milk
150 ml water
1 tbsp sugar and salt
4 tbsp sunflower oil
2 eggs
250 g minced meat
1 bunch green onions
1 tbsp tomato paste
salt, savory, breadcrumbs, paprika
Make Mayan slurries yeast, lukewarm water, milk and flour 3-4 tbsp. Leave it it rise for about 15 minutes and add salt, sugar, fat lightly beaten eggs. Give a great deal gradually flour to kneading the soft dough. Let it rise for about 40-50 minutes. Cut the onion and saute with a little oil with minced meat. Add tomato paste and spices. Move risen disc of dough with a little sunflower oil. Roll it on a rectangular crust. Grease lightly with sunflower oil and sprinkle with the stuffing. Roll and cut it into pieces about 2 cm. Arrange them reclining in a buttered pan, and place the middle of the dough, shaped like a small ball. Optional smear the pita with egg and bake at 200C degrees for 40 minutes.
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23 May 2013