Ingredients
The dough
- 9 tablespoons of water
- 5 tablespoons of oil
- A teaspoon of yeast
- 2 tablespoons of psyllium bran soaked in 8 tablespoons of water
- An egg
- A pinch of salt
- Millet flour as much as possible to make an elastic dough, not very sticky
Filling
- 400 grams of minced meat
- A can of mushrooms
- 2-3 onions
- A few cloves of garlic
- Salt, chili paste, turmeric, dry thyme
- 2 eggs
- A can of tomatoes in broth, chunks
Method of preparation
We make the dough by mixing the ingredients in the order shown above and let it rise. We clean and cut the onion as small as we can, as well as the mushrooms and garlic. We put the onion in a spoonful of oil, after it becomes translucent, we also put the meat. Then put the tomatoes in the broth, reduce the heat and leave for a few minutes, until half of the juice is reduced. We put the spices, and after turning off the fire, and the garlic, chopped. We take the pan off the heat and let it cool for about half an hour. We put the 2 eggs. Divide the dough into 4 “balls” the size of your fist, from each “ball” roll out a sheet about half a cm thick. I spread the sheet by hand, not with the rolling pin. Place 2-3 tablespoons of the meat mixture on half of each sheet, and close the “wallet” with the other half of the sheet, gluing the edges well. Put them in the oven first on high heat, and after 20 minutes reduce the heat until they turn brown.