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Puff BorekIngredients: for the pastry:
- 1 kg. flour
- 4 tablespoons margarine
- 2 eggs
- salt
for the filling:
- 3 tablespoons margarine
- 5 onions
- 500 gr. minced mutton pepper, salt, 1 pinch parsley, chopped
to fry:
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| Preparation:The flour on a board, a holllow in the middle and break the egg insidee, salt, butter, margarine and work 50 g of vinegar, and mix the flour gradually to the outside. Add the water slowly, kneading, until you have a soft, springy dough. Cover with a damp cloth and place asidee for 10 minutes. Form a long thin roll, they divide into long pieces 5 em and roll into balls. Flour and roll out each piece of the board, roll out the size of a plate with a regular rolling pin, then with a long, slender Turkish rolling pin to 30 em in diameter. Melt the remaining margarine Loog, brush over each sheet of pastry and stack one over the other. Do not grease the last sheet. Place in a floured baking sheet, cover with a cloth in the refrigerator for about 1 hour. Mix the onions and meat. Place the stack of pastry on a floured board and flouring liberal, roll-out all the time until you have a very thin dough thin with a rolling pin. Start 4 em from the bottom edge of the pastry place teaspoons of filling at regular intervals in a line. Brush the area between them with water, then fold the bottom edge of dough over the top with a knife or pastry cutter to fill in for every piece of moon-shaped pastry cut form. Repeat until finished. Heat 4 cups of sunflower oil in a frying pan and fry the cakes, back and everywhere while stirring with a strainer spoon, until it swelled and are golden brown. Remove and drain on kitchen paper and serve hot excess fat. |
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