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1 onion, or 4 chives, finely diced, for meat filling
butter, (the necessary) for meat filling
1 tomato, in cubes, for meat filling
salt
black pepper
Preparation
Mix 2 cups of flour with the salt, add the oil, the egg and little by little the water, until you get a texture of "play doh".
Knead the mixture on a floured surface, gradually add flour until it does not stick in your hands.
Cut dough balls and crush them until they have a thickness of approx. 2 millimeters
Cut in circles with the help of a small glass of approx 6cm in diameter and fill it with the stew of meat that you previously prepared (I put the step under it), close them and with a fork pinch the edges. You can leave them folded as mini pies or the Russian doubling: already with your pie shape, bend your crescent in the opposite direction to the clock and seal.
For the filling: season your meat still fresh in a bowl, add about two tablespoons of butter in a pan until they melt and heat, add the onion and tomato, fry until the onion is transparent and add the meat until be well cooked.
Already stuffed and well sealed, put them to boil in boiling water with enough salt for about 20 min or until they float. Remember, little by little or they can stick in the pan.
Serve with some tomato broth (the one you use to prepare noodle soup), or with cream and butter.
TIPS
Sometimes I add thyme to the filling and they are even more delicious. You can make them with wholemeal flour. If you do not want to eat them all, you can save them without boiling, just flour them in a bag and freeze even more than a month.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(2)
lujan pascale
12/07/2018 17:56:42
esta muy rico se le puede agregar carne puede ser carne de bolitas
tonantzin mc
10/06/2017 00:51:01
Se le puede agregar yogurt en vez de crema?
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