Mini-pasties rye

Description

I grew up in an international family, so on the table we always had an incredible mix of dishes. For example, Caucasian pasties we had the pleasure to drink Russian kvass. And now to the brew I make them small, one or two bites and rye flour. The stuffing also use not quite familiar.

Ingredients

Rye flour

300 г
Milk

150 мл
Leavening agent

1/2 ч. л.
Salt
Minced meat

200 г
Gherkins

50 г
Onion

1 шт
Mustard

1/2 ч. л.
Coriander

1/2 ч. л.
Salt
Black pepper
Water

30 мл
Vegetable oil

1 ст. л.
Vegetable oil
Brew

Cooking

Mix the flour with salt and baking powder. Pour the milk and knead the dough. For consistency, it should resemble ordinary dough for chebureks. Just a little more sticky. Baking powder I added because products of rye flour are more dense than wheat.

Onions finely cut and fry until soft in vegetable oil. You can scroll through the onion with the meat, but I'm doing so that it was sweeter and more tender. Add in minced fried onions, sliced gherkins, mustard, coriander and water. Salt and pepper to taste.

Roll the dough thinly and cut into squares with sides of about 5 cm.

Put on each square a little forcemeat and formed into triangles. No need to try to put it a little more. First, products are small and need to get the stuffing managed to fry. Secondly, the dough is not so elastic as wheat flour, will be torn from the abundance of toppings.