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Speedy Dough Filled With Vegetables
This crispy pastry is divine — Speedy dough pastries filled with vegetables — it turns out super
delicious. I recommend doubling the amount — it’s perfect.
The dough is basic and doesn’t require proofing. It’s made of flour, oil and water, you don’t need
anything else to make these wonderful pastries and upgrade your dinner or lunch.
These pastries are perfect for guests — they turn out so lovely.
Once you take a bite, you’ll never stop making these beautiful pastries over and over again.
They truly are really tasty and disappear in no time.
15 Units
Ingredients:
Dough:
210 g plain flour (1.5 cups)
80 ml oil (1/3 cup)
80 ml tap water (1/3 cup)
1 teaspoon salt
1/3 teaspoon sugar
Vegetable filling:
Small eggplant
2 red peppers
2 carrots
Red onion
1 teaspoon cilantro/honey
1/4 teaspoon black pepper
1/2 teaspoon salt
1 beaten egg
Sesame seeds
Preparation:
1.) Making the filling:
Preheat the oven to 190C°/374°F. Cut the vegetables into cubes and transfer to a pan with baking
paper. Pipe date honey along with oil and add salt and pepper. Bake for about 45 – 50 minutes and cool down.
2.) Making the dough:
Place the dough ingredients in the mixer bowl and process to a dough. Leave it aside for 10 minutes.
3.) Flatten the dough into a thin layer. Using the cookie cutter, cut circles about 10 cm in diameter. In the center of each circle, put one teaspoon of the filling and a little extra. Close the pastries and tighten with a fork.
4.) In order to keep the round shape, cut the leftover dough using the cookie cutter, though it’s optional. I also left some pictures for you to understand better.
5.) Brush over with a whisked egg, sprinkle sesame on top and bake for about 25 minutes.
