Delicious little pies. If I have Vienna sausages, I put them in the filling too and all you have to do is to take tomato sauce for the great food

200 g flour

120 g margarine

30 g fresh or 2 tsps. dry active yeast

90 ml milk

2 tsps. sugar

salt

100 g grated cheese (I used Gouda)

1 egg

Put flour, margarine, salt to the blender bowl and blend till crumbs. Rub yeast with the sugar and milk. Pour milk to the flour and knead the dough. Then roll the dough thinly, cut in squares (about 10×10cm). In the middle put cheese and press opposite coners of the dough to make an envelope. Put pies on baking tray lined with baking paper. Coat pies with beaten egg. Bake 15-20 minutes in 180°C preheated oven.

Source: alfa.lt

We don’t eat smoked bacon with onions and bread often, just sometimes But after visiting family in farm we got a big cut of smoked bacon. So I baked buns with bacon. I just love them, but my hubby don’t. Anyway, I baked and froze a lot of buns, so now I have snack or breakfast for a long time:)

Dough:

500 g flour

250 ml milk

15 g fresh or 1 tsp dry active yeast

15 g sugar

50 g margarine

pintch salt

Filling:

250 g smoked bacon

1 onion

1/2 tsp allspice

50 g dried bread crumbs

1/2 tsp cinnamon

1/2 tsp clove

Coating:

1 egg + 1 tbsp water

Heat milk and pour into the bowl. Put yeast and one teaspoon of sugar into the glass and rub, till yeast becomes fluid. Then pour in milk (milk should be less then 35°C), put half of the flour and whisk. Sift with the flour, cover with towel and put bowl in the warm place to rise. After 2-3 hours put the rest flour, salt, sugar and knead. At the end of kneading pour melted margarine. Knead the dough untill it won’t stick to the bowl and your hands and you’ll see air bubles. Even the dough in the bowl, coat with fats and put in the warm place to rise again.
Chop onion and saute in a pan with a little bit of butter. Into the same pan put fine-cut bacon and let them warm (don’t fry). Take off the heat. Put seasonings, bread crumbs and mix.
Roll the dough to 1 cm thickness. Cut with the glass rounds. Fill the dough round with one teaspoon of the filling and press the edges well. Put buns in the baking tray with the joint down. Let rise, coat with an egg and bake till the buns browns.

Source: Drąsutienė E. ir kt. Valgių gaminimas (1992)

Yesterday for dinner we had only soup, so I decided to bake these coissants for stronger food. Coissants and soup were perfect together.

(24 (or 12) croissants)

Dough:

450 g (225 g) flour

200 g (100 g) butter or margarine

35 g (17 g) fresh or 3 tsp (1 1/2 tsp) dry yeast

250 ml (125 ml) milk

1/2 tsp (1/4 tsp) sugar

1/2 tsp (1/4 tsp) salt

Filling:

250 g (125 g) feta

2 tbsp (1tbsp) fresh or 1tsp (1/2 tsp) dried basil

Coating:

1 egg

Put dry ingredients and butter to the blender bowl. Blend till you get crumbs. Pour lukewarm milk and knead soft dough. Devide dough to three (two) balls and roll 30 cm diameter circles. Cut them in 8 parts. Crush feta and mix with basil. Put teaspoon of filling on each dough part and roll into croissants. Put croissants on baking tray, let rise and coat with an egg. Bake 12-15 minutes at 225°C in the oven.

Notes: I usually make half portion of recipes, so I hate to half every thing every time and this time I wrote half portion quantities in brackets.

Source: Lengvi receptai I