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 Snack Buns with Filling Recipe
The filling that is used in this recipe can be called universal. It can be used for greasing pita bread, filling profiteroles, decorating crackers, filling tartlets or just eating with a spoon)). Well, guns are generally a fairy tale, they cook quickly, they are also eaten)))
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Buns:
Filling:
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Buns:
Filling:
Instructions
  1. First, prepare the dough for the buns (thanks to tasty minute for their idea). To do this, sift a glass of flour into a bowl, add salt and yeast. Heat the water, but so that it is not hot, and pour it over the flour. Using a spatula, knead the dough, adding flour so that the dough does not stick.
    First, prepare the dough for the buns (thanks to tasty minute for their idea). To do this, sift a glass of flour into a bowl, add salt and yeast. Heat the water, but so that it is not hot, and pour it over the flour. Using a spatula, knead the dough, adding flour so that the dough does not stick.
  2. Here's how it turns out. Sprinkle the surface with flour and roll out the dough not very thinly.
    Here's how it turns out. Sprinkle the surface with flour and roll out the dough not very thinly.
  3. Cut out the blanks for the rolls, cover them with a towel and let stand for 30 minutes.
    Cut out the blanks for the rolls, cover them with a towel and let stand for 30 minutes.
  4. Meanwhile, prepare the filling. The fillet should be boiled in advance and left to cool in the broth. I cook with salt and my favorite spices (smoked paprika, pepper and dried garlic). Boil the egg too. Cucumbers need just such small ones.
    Meanwhile, prepare the filling. The fillet should be boiled in advance and left to cool in the broth. I cook with salt and my favorite spices (smoked paprika, pepper and dried garlic). Boil the egg too. Cucumbers need just such small ones.
  5. Put the chopped fillet, melted cheese, egg, dill greens and crushed garlic clove in a blender. Add a tablespoon of sour cream, a little salt (just a little) and a little broth in which the fillet was cooked. Defeat everything. You should get such a mixture. If it turns out to be too thick, add more broth to the desired consistency.
    Put the chopped fillet, melted cheese, egg, dill greens and crushed garlic clove in a blender. Add a tablespoon of sour cream, a little salt (just a little) and a little broth in which the fillet was cooked. Defeat everything. You should get such a mixture. If it turns out to be too thick, add more broth to the desired consistency.
  6. Fry the prepared rolls in a dry frying pan for 7-10 minutes on each side until cooked. Be sure to use a small fire and try not to use the blanks, putting them in the pan, otherwise the buns will rise unevenly.
    Fry the prepared rolls in a dry frying pan for 7-10 minutes on each side until cooked. Be sure to use a small fire and try not to use the blanks, putting them in the pan, otherwise the buns will rise unevenly.
  7. Cut the finished buns without cutting a little to the end, fill with stuffing, put one or two gherkins and a sprig of dill. Serve on lettuce leaves, sprinkle a small amount of sumac on top. Enjoy your meal!!!
    Cut the finished buns without cutting a little to the end, fill with stuffing, put one or two gherkins and a sprig of dill. Serve on lettuce leaves, sprinkle a small amount of sumac on top. Enjoy your meal!!!
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