Ingredients:
- Puff pastry 750 grams
- Onion 2 pieces
- Canned fish 1 can (220 g)
- String beans handful
- Carrot 1 piece
- Mustard 1 teaspoon
- Vegetable oil 1-2 tbsp. a spoon
- Peppers mix to taste
- Salt to taste
Cooking method:
Step 1. Cook the first filling. Chop one onion and sauté.
Step 2 Peel the carrots, grate. Fry a little with onion. Then add frozen green beans. You can pre-boil it for about 5 minutes, then the extinguishing process will take less time. Add salt and pepper mixture. Stew until the beans are fully cooked.
Step 3 Next, proceed with the preparation of the second filling. Sasser the remaining onion in sunflower oil with freshly ground peppers and a pinch of salt.
Step 4Open a jar of sardines in oil (drain excess oil). Knead with a fork and put to the onion. Then add mustard. Stir, simmer for a couple of minutes and let cool.
Step 5 Roll out a third of the dough (250 g), cut a circle around the diameter of the detachable shape (no allowance for the sides should be left).
Step 6 Put it in a greased form.
Step 7 From the remaining 500 g of dough, cut into a glass with the sharp edge of the circles, as for dumplings.
Step 8 Put a filling on each circle.
Step 9. Assemble with a “knot”, make a pinch, form balls.
Step 10Put all the balls (pinch down) in the form of sides - according to the diameter of the form.
Step 11Now put the second (fish) filling inside. Flatten.
Step 12 Place the cake in a preheated 200-220’C oven. Bake for 35-40 minutes.
Step 13 Finished pie cut into portions.
Bon Appetit!
