AuthorMrs SAFAThe wrapped mushroom pateIt’s is a delicious, vegetarian pate with a creamy texture that packs so much flavor!
Dissolve the yeast in the lukewarm water you will use in the dough and let it sit for 10 minutes.
Mix the flour, thawed yeast, yogurt, margarine chunks and egg white (yolk to be used for topping). Work it until you get a homogeneous and smooth dough. Cover it with a damp cloth and raise it for about 40 minutes in a warm environment.
For the filling, chop the mushrooms and onions. First, stir fry the onion in oil for two minutes, then add in the mushrooms and continue frying until it boils down. Add the black pepper, red pepper flakes, mint and salt, take it off the heat and let it cool off. Cut the dough into 8 equal pieces, roll over and let it rest for 10 minutes. Roll out each of them and put the filling in and wrap up in the form of a bun/envelope. Place in greased tray. Let it raise for about 30 minutes.
Rub egg yolk on them.
Bake it in an oven preheated at 180-190 °C for about 20 minutes.
Ingredients
Directions
Dissolve the yeast in the lukewarm water you will use in the dough and let it sit for 10 minutes.
Mix the flour, thawed yeast, yogurt, margarine chunks and egg white (yolk to be used for topping). Work it until you get a homogeneous and smooth dough. Cover it with a damp cloth and raise it for about 40 minutes in a warm environment.
For the filling, chop the mushrooms and onions. First, stir fry the onion in oil for two minutes, then add in the mushrooms and continue frying until it boils down. Add the black pepper, red pepper flakes, mint and salt, take it off the heat and let it cool off. Cut the dough into 8 equal pieces, roll over and let it rest for 10 minutes. Roll out each of them and put the filling in and wrap up in the form of a bun/envelope. Place in greased tray. Let it raise for about 30 minutes.
Rub egg yolk on them.
Bake it in an oven preheated at 180-190 °C for about 20 minutes.
