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    Thursday, June 11, 2015

    Mini assorted pies recipe


    For the stuffing
    2 Tablespoons olive oil
    1/2 cup spring onions, chopped
    1 cup spinach, chopped
    2 tomatoes, diced
    3 cups yellow lentils, cooked
    For the dough
    2 cups flour
    1/2 teaspoon salt
    1 teaspoon white vinegar
    1/2 chilled water
    Egg wash (1 egg beaten with 2 tablespoons milk)
    Yogurt for brushing
    Sesame or black seed for garnishing
    Herbed tomato salsa for serving 


    For stuffing
    - Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.
    - Add spinach, tomato and stir for 3 minutes.
    - Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.
    - Put the stuffing aside and prepare the dough.
    For the dough
    - Preheat oven to 170 Celsius degrees.
    - Mix flour and salt using an electric mixer on low speed, add vinegar.
    - Add water gradually, knead on medium speed until the dough comes together.
    - Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.
    - Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.
    - Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.
    - Bake for 10 minutes or until golden.
    - Serve the Borek warm with the salsa on the side.

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    Item Reviewed: Mini assorted pies recipe Rating: 5 Reviewed By: Mrs. Chef
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