Sastojci: za testo - 1kg brasna, 125g margarina, 3 zumanceta, malo ulja, malo secera, 20g svezeg kvasca, 500ml mleka, za nadev - 200g mlevenog mesa, 250-300g graska (prokuvan ili iz konzerve), 1 koren sargarepe, 1 koren paskanata, biber, so i ulje.
Priprema:
1. U toplo mleko staviti kvasac sa malo secera i pustiti da naraste.
2. U brasno dodati zumanca, rastopljen margarin, ulje, so i kvasac. Zamesiti glatko testo.
3. Testo prekriti i ostaviti na toplom mestu da nadodje.
4. Iseckati sargarepu i paskanat na kockice.
5. Na ulju proprziti meso, dodati sargarepu, paskanat, grasak, biber i so. Izmesati i ostaviti da se prohladi.
6. Naraslo testo razvuci, premazati nadevom, uviti i ispeci u zagrejanoj rerni.
Ingredients: for the dough - 1kg flour, 125g margarine, 3 egg yolks, a little oil, a little sugar, 20g fresh yeast, 500ml milk, for stuffing - 200g minced meat, 250-300g green peas (boiled or canned), 1 carrot root, 1 parsnip root, pepper, salt and oil.
Preparation:
1. In the warm milk put yeast with a little sugar and let it grow.
2. Add egg yolks to the flour, melted margarine, oil, salt and yeast. Knead smooth dough.
3. Cover the dough and leave in a warm place to grow.
4. Cut carrot and parsnip into small cubes.
5. Fry meat on oil over medium heat, add carrots, parsnip, peas, pepper and salt. Stir and leave to cool.
6. Stretch dough, spread the stuffing, roll and bake in preheated oven.
Priprema:
1. U toplo mleko staviti kvasac sa malo secera i pustiti da naraste.
2. U brasno dodati zumanca, rastopljen margarin, ulje, so i kvasac. Zamesiti glatko testo.
3. Testo prekriti i ostaviti na toplom mestu da nadodje.
4. Iseckati sargarepu i paskanat na kockice.
5. Na ulju proprziti meso, dodati sargarepu, paskanat, grasak, biber i so. Izmesati i ostaviti da se prohladi.
6. Naraslo testo razvuci, premazati nadevom, uviti i ispeci u zagrejanoj rerni.
Ingredients: for the dough - 1kg flour, 125g margarine, 3 egg yolks, a little oil, a little sugar, 20g fresh yeast, 500ml milk, for stuffing - 200g minced meat, 250-300g green peas (boiled or canned), 1 carrot root, 1 parsnip root, pepper, salt and oil.
Preparation:
1. In the warm milk put yeast with a little sugar and let it grow.
2. Add egg yolks to the flour, melted margarine, oil, salt and yeast. Knead smooth dough.
3. Cover the dough and leave in a warm place to grow.
4. Cut carrot and parsnip into small cubes.
5. Fry meat on oil over medium heat, add carrots, parsnip, peas, pepper and salt. Stir and leave to cool.
6. Stretch dough, spread the stuffing, roll and bake in preheated oven.
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