Defrost the dough. One of the plates of the test cut in half.
Roll out one half so that it increases in size by 2 times. The thickness of the dough is 2-3 mm.
From the rolled out dough, we squeeze out the mugs of the desired size.
Now use the remaining pieces of unrolled dough. We squeeze out of them the same number of circles as the first time. Then squeeze out the middle and remove. And we get these kind of rings. (I used glasses of different diameters).
Spread the circles of dough on a baking sheet covered with parchment paper. Often prick with a fork (so that the dough does not rise very much when baking) and grease with protein to fasten the lower and upper layers of the dough.
Then carefully put the rings on the dough circles and very gently, slightly press down with your fingers.
Bake in a preheated 180 degree oven until Golden brown.
Finely chop the onion, grate the carrots on a small grater. Pass the onion for 1-2 minutes, then add the carrots, finely chopped garlic and, stirring, pass it for a few more minutes. Salt, pepper to taste, add the adjika, finely chopped dill and pass until the vegetables are soft.
We throw the green peas in a colander, wash and let the liquid drain.
Puree the peas, add our vegetables and mix thoroughly.
Carefully lay out the puff pastry pate of peas in the blanks. It is very convenient to do this with a pastry syringe. Bon Appetit!