Sambousek
Ingredients:
For pastry making:
flour 250g
1 egg
1 dried milk by spoon with coffee
sweeten spoon with coffee of 1/2
yeast of sachet of 1/2
tepid water
salt
Stuffing:
Feta Greek
1 onion
parsley
Receipt:
1-Make pastry making. To mix all the ingredients, but to leave yeast until last.
2-let rest of pastry making in a fresh place and dryness during at least 3 hours.
3-Slice the onion. Émietter feta and to add to onion. To cut parsley finely and to add to the mixture.
4-Roll outside pastry making and cut in circles of approximately
acros of 7 centimetres.
The mixture of feta 5-could on a circle of pastry making and are closed with another circle, tightening firmly to make sure that they are sealed correctly. Repetition until you lack pastry making.
6-Fry until of gold.
For pastry making:
flour 250g
1 egg
1 dried milk by spoon with coffee
sweeten spoon with coffee of 1/2
yeast of sachet of 1/2
tepid water
salt
Stuffing:
Feta Greek
1 onion
parsley
Receipt:
1-Make pastry making. To mix all the ingredients, but to leave yeast until last.
2-let rest of pastry making in a fresh place and dryness during at least 3 hours.
3-Slice the onion. Émietter feta and to add to onion. To cut parsley finely and to add to the mixture.
4-Roll outside pastry making and cut in circles of approximately
acros of 7 centimetres.
The mixture of feta 5-could on a circle of pastry making and are closed with another circle, tightening firmly to make sure that they are sealed correctly. Repetition until you lack pastry making.
6-Fry until of gold.
