Filling:
- 1/2 kilo gluten
- 2 tablespoons onion
- 2 tablespoons oil
- 1 tablespoon parsley
- 1/4 cup ketchup
- 3 tablespoons flour
- 1 teaspoon pepper
- 4 cups pastry flour
- 1 tablespoon dry yeast
- 1/3 cup warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup milk
- 1 egg
- 1/4 cup shortening
Procedure
- Mix all the ingredients for the filling.
- To prepare the pastry: dissolve yeast in warm water, combine shortening, sugar, salt and mlk; add unbeaten egg and soften yeast, add flour to a stiff dough.
- Knead dough on the floured board until smooth.
- Roll to about 1/4 inch thick. Cut into small rounds. Brush with butter.
- Place 2 tablespoons filling and cover with another round dough.
- Seal edges and brush with milk.
- Allow to rise until dough doubles in bulk, about 45 minutes.
- Bake at 400ºF., 12 to 15 minutes.