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Speedy dough with tuna and vegetable filling
I decided that I was making an upgraded dinner today. I wanted to invest and pamper the children and prepare good things. I remembered the cute Speedy, which is dough for those who don’t want to mess with yeast and leavening. Making dough to fill and bake is all the investment.
Ingredients:
Speedy:
210 g plain flour (1.5 cups)
80 ml oil (1/3 cup)
80 ml tap water (1/3 cup)
Half a teaspoon of sugar
1 teaspoon of salt
Tuna and vegetable filling:
A can of drained and crumbled tuna
A small chopped onion
A hard-boiled egg
A quarter of a bunch of chopped parsley
A medium potato
Three-quarters of a teaspoon of salt
A third of a teaspoon of pepper
For the glaze:
A beaten egg
Sesame seeds
Preparation:
1. Boil a pot of salted water, cook the potato until it is soft like mashed potatoes, remove from heat and mash into a smooth puree, take advantage of the opportunity and cook an egg until it is hard and cut it into small pieces.
2. Heat a frying pan with a tablespoon of oil, fry the onion until golden brown, add the rest of the ingredients, mix to season and the filling is ready.
3. Prepare the dough:
Put all the ingredients in the mixer bowl with a dough hook, process the ingredients into a dough, gather into a ball and wait 10 minutes.
4. Divide the dough into 8 balls, roll each part into a small rectangle measuring 17X10, make stripes close together, one to the height of half the rectangle, even a little less, make a small kebab and place on the top of the rectangle or put 2 teaspoons on the top and roll from top to bottom and roll into a horseshoe.
5. Another way to roll the dough into a large leaf is to cut out circles with a diameter of 8 cm. Put a nice spoonful of the filling in the center and close the lid.
6. Preheat the oven to 180 degrees. Brush the crescents with beaten egg and sprinkle with sesame seeds. Bake for about 25 – 30 minutes until the crescents / dumplings are golden brown.
You can freeze them. If you like cheese, add half a cup of grated yellow cheese for the filling. Serve hot with grated tomatoes, olives, hard-boiled eggs and a vegetable salad.
