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Parsley Little Pastry

Parsley Little Pastry


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Parsley Little Pastry
  • 1.5 cups milk
  • 2 tablespoons sugar
  • 1 teacup of oil
  • 1 to pack age
  • over 1 egg (yolk)
  • Salt
  • In as far as it takes
  • Sausage, Parsley

  1. Dissolve yeast in warm milk with sugar.
  2. Then mixed with all the liquid ingredients, then it is added to yield a paste to a tack free state.
  3. The dough is allowed to stand for about 30 minutes wrapped with stretch film and kneaded again.
  4. Later on internal material giving way in our hands, you can use the internal material of your choice.
  5. Then pastry finds parsley and egg yolks smeared it on.
  6. Bolters in fermentation will grow up to approximately 2-fold
  7. Cooked in a preheated oven at 175 degrees
  8. then eaten in.
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