1223 Piroguis de Smolensk

Method

Take 125 g ( oz) Kache of Semolina, 4 chopped hard-boiled eggs, 60 g (2 oz) chopped onion cooked in butter and 1½ tbs parsley; mix together and heat thoroughly in butter and allow to cool completely.

Cut out the required number of 6 cm ( in) squares of puff paste 6–7 mm ( in) thick and place a little of the prepared mixture in the centre of each. Moisten the edges and cover with another square piece of paste of the same size. Seal the edges together, eggwash and bake in a hot oven for 18 minutes.

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