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5. Roll out the puff pastry quite thinly. Cut into 10 cm squares. Butter the edge of
each square.
6. Put a little spoonful of stuffing on each square. Roll them up, pinching the ends.
7. Fry the briouats in boiling oil. Once fried, leave them to stand for a little while on
kitchen paper. Sprinkle them with sugar and cinnamon. Serve very hot.
Variant:
Fit the 4.7 mm screen to the mincer. Mince a little meat. Cut the onion in 8, then
mince it with the mincer head.
Mince a little more meat, then the herbs, then the rest of the meat. Beat the eggs,
and incorporate them into the stuffing with salt and pepper, half a teaspoon of
paprika, a pinch of ginger and a small teaspoon of cinnamon. Mix well. Repeat steps
5 to 7.
PIROJKI
(small fish pastries)
Serves 4 - Preparation: 25 min Cooking time: 10-15 min.
Ingredients:
250 g puff pastry - 300 g cooked fish or smoked salmon - 2 hard boiled eggs -
1 bunch of dill - 2 onions - 100 g salted butter, in small cubes - Oil
1. Fit the 4.7 mm screen to the mincer. Cut the onions into 8 and mince them with
the mincer head. Brown them on a low heat in a frying pan with a little oil. Set to
one side.
2. Mince a little fish, then the cooked onion, butter and dill, and finally the rest of the
fish.
3. Roll out the puff pastry quite thinly, and cut out discs with a glass or small bowl of
the desired size.
4. Preheat the oven to 210 °C (mark 6).
5. Place a little stuffing on each pastry disc and fold the pastry over, sealing the
edges.
6. Cook for 10 to 15 minutes in the oven until golden brown.
BEEF MEATBALLS
Serves 4 - Preparation 20 min. Cooking time: 10-15 min.
Ingredients:
1 kg beef - 1 onion - 1 garlic clove - 2 slices of black bread soaked in milk - 2 eggs -
1 potato - flour - salt, pepper.
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