1/2 cup of milk
3 soup spoons of yeast
2 soup spoons of salt
3 soup spoons of melted butter or margarine
1 tablet of baking powder for pies
1 1/2 cups of warm water
5 1/2 to 6 1/2 cups of sifted wheat flour
3/4 cup of melted butter or margarine
2 soup spoons of chopped green onion
2 soup spoons of chopped parsley
1 soup spoon of fresh mint leaf
salt and black pepper to taste
1/2 cup of milk
3 soup spoons of yeast
2 soup spoons of salt
3 soup spoons of melted butter or margarine
1 tablet of baking powder for pies
1 1/2 cups of warm water
5 1/2 to 6 1/2 cups of sifted wheat flour
3/4 cup of melted butter or margarine
2 soup spoons of chopped green onion
2 soup spoons of chopped parsley
1 soup spoon of fresh mint leaf
salt and black pepper to taste
Scald the milk
Combine the yeast, salt, and melted butter or margarine, and let it cool until warm
In a large bowl, dissolve the baking powder in warm water
Add the warm milk mixture and 3 cups of wheat flour
Beat until smooth
Add enough flour to make a firm dough
Place the dough on a floured surface and work it until soft and elastic (8 to 10 minutes)
Place the dough in an oiled bowl, flip it once to coat all surfaces
Cover the bowl with cloth and let it rise in a protected place until doubled in size (1 to 1 1/2 hour)
Punch down the dough and place it again on a floured surface with flour
Cover and let it rest for 15 minutes
Divide the dough into 5 equal parts
Roll out each part into a rectangle of 30 x 20 cm
In a separate bowl, mix together the melted butter or margarine, chopped green onion, chopped parsley, mint leaf, salt, and black pepper
Divide the mixture evenly among the 5 parts and spread over each rectangle of dough
Roll up the dough tightly, applying pressure to seal the ends
Place the rolls in a greased baking dish, leaving about 5 cm between them
Cover and let it rest again in a protected place until the pies have doubled in size (1 hour)
Bake in a moderate oven (170°C) for 30 to 40 minutes
At night, bake for an additional 10 minutes
Makes 5 small pies.
