How to make
Sift the flour into a bowl and add the water, salt, vinegar, egg white and oil directly to it. Knead a smooth and not very hard dough.
The flour I use for homemade kneaded crusts is a special one for pies.
Divide the dough into 8-9 small balls about the size of an apricot.
Let it rest for 10-15 minutes, covered with a towel so it doesn't form a crust.
During this time, prepare the stuffing.
Chop and fry the spring onions in the oil until soft.
Add the tomato puree and stir for a minute.
Next up is the minced meat, which is mixed with a little water and stirred until it changes color.
Season with salt, black pepper and chopped parsley.
Roll out each of the dough balls into a thin, translucent crust on a generously greased kitchen counter.
Spread out the stuffing, roll it up into a roll, pull at both ends to make it longer and thinner and then shape it into a snail. Spread it with lard if desired, since we will be baking twisted pastries in the oven, it is best for them to have more lard, so that they are baked well and are nicely crispy.
Arrange small minced meat pastries on a baking tray lined with baking paper or a well greased one.
Spread with egg yolk beaten with a little milk and oil and bake the small pastries with minced meat in an oven heated to 340°F (170°C) until golden brown.
Eat them warm as an afternoon snack or for breakfast.
Enjoy your meal!
