Chip Pastry

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Sawdust Pastry Ingredients

Materials for Stuffed Stuffing

2 tablespoons of olive oil
300 gr. veal – diced
1 onion – finely chopped
1 carrot – finely diced
1 dessertspoon of tomato paste
½ cup of peas
½ water glass of broth
Salt
Black pepper

Ingredients for the dough

5.5 glasses of flour
2 tablespoons of vinegar
2 glass of water
Salt

Ingredients for Dough Intermediate Layers

100 gr. butter – melted
½ cup of sunflower oil

Materials for the topping

1 egg yolk
Black Cumin

Stuffing For the mortar;

Cook your meat in a pressure cooker for 30 minutes.
Take your pot to the stove and heat it.
Put olive oil in it and heat it.
Add the onions to your heated oil and saute until they soften. .
Add the carrots and continue sautéing.
Add your tomato paste and mix.
Add salt and pepper.
Then add the peas and broth, cover the lid and cook for 15 minutes.

For the dough;

Add butter and sunflower oil to a sauce pan and melt the butter.
Then take it off the heat.
In a mixing bowl, add flour and Add salt and mix.
Open the middle of the flour and add water and vinegar.
Mix with a fork and form a dough.
Take it to your counter and knead until you get a smooth dough consistency.
Take the dough on your floured counter and divide it into two meringues.
Roll out one meringuine as big as you can roll it out.
Place the dessert plate in the middle of the rolled dough and divide it into 8 equal parts, centered around the edges of the plate.
Then cut it and lift the plate.
Apply the oil mixture you prepared to the middle part and fold the other layers by lubricating them on top of each other.
Do not lubricate the top part.
Re-roll the layered pieces into a large square with a rolling pin.
Divide the dough you rolled into 4 and make 4 equal Create a small square piece of dough.
Lay baking paper on your baking tray.
Put the inner mortar you prepared into each square, close it in the form of an envelope, and place it in such a way that the folded part is on the tray.
After applying the same process to all the dough, eggs on them Spread the yolk and decorate with black cumin.
Bake in a preheated oven at 180 degrees for 30-40 minutes.

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