We bring to your attention fragrant and fabulously delicious pies with two original fillings. Note that they are quite easy to prepare, bake quickly and are also quickly eaten. These baked goods are best cooked on weekends.
It is necessary
- • 50 g. Masha;
- • 400 g of duck breast;
- • 150 g of seaweed;
- • 1 onion;
- • 100 ml. warm water;
- • 1 tsp. Sahara;
- • ½ tsp. salt;
- • 1 tsp. dry yeast;
- • 2 tbsp. l. soy sauce;
- • 200 g flour;
- • 6 tbsp. l. sunflower oil;
- • wild garlic.
Instructions
Step 1
Rinse the mash, add water, boil for about 40 minutes and cool, draining excess liquid.
Step 2
Heat 2 tbsp in a skillet. l. sunflower oil. Cut the duck meat into thin slices, put in hot oil, season with soy sauce, stir and fry for a quarter of an hour.
Step 3
Chop the onion with a knife. Combine mash in a cup with herbs and seaweed, season with salt and stir.
Step 4
In a bowl, combine warm water, yeast, 4 tbsp. l. oils, salt and sugar. Mix everything until the loose ingredients are dissolved. Then add flour and knead the dough. The finished dough will turn out a little, but this amount will be enough for two pies.
Step 5
So, cut the finished dough into two equal parts. Roll both parts into flat cakes.
Step 6
Put ½ part of the chopped onion and a mixture of mung bean, seaweed and herbs on one flat cake. Connect the four edges of the cake over the filling, forming a rectangular or square cake.
Step 7
Place the remaining onion and fried duck on the second flatbread, forming a pie again.
Step 8
Put the formed pies on a baking sheet sent with paper and send to the oven. Bake for about half an hour at 160-180 degrees.
Step 9
Put the finished pies with mash, seaweed and duck breast on a platter, garnish with parsley sprigs and serve, cool slightly. It is also recommended to serve your favorite soup or hot broth with these pies.
