5 cups of chopped cauliflower (approximately 625g)
2 tablespoons of salt
2 onions, finely chopped
1/4 cup of butter or margarine
2 hard-boiled eggs, diced
1 tablespoon of chopped parsley
5 cups of chopped cauliflower (approximately 625g)
2 tablespoons of salt
2 onions, finely chopped
1/4 cup of butter or margarine
2 hard-boiled eggs, diced
1 tablespoon of chopped parsley
Common dough for pies
Combine the cauliflower with salt and let it rest for 15 minutes
Squeeze out the liquid from the cauliflower
Place the cauliflower in a colander and drain hot water on top
Let it drain for 30 minutes
Fry the onions in butter
Add the cauliflower and cook slowly for 30 minutes
Do not let the mixture brown
Join the eggs
Let it cool
Roll out the dough very thinly and cut into 12 pieces of 10cm x 12.5 cm
Place the filling on one half of the dough squares
Moisten the edges and fold the dough over the filling; press the edges well
Bake in a greased and floured baking dish, in a moderate oven, for 25 to 30 minutes, or until the pastries are golden brown
Make 12 pirozhki.
