choux pastry ready – 500g
minced mutton – 1 kg of
onions – 1 head
boiled eggs – 2 pcs.
cheese grated – 1 tbsp. Spoon
olives – 4 pcs.
olive oil – for frying
parsley chopped
ground black pepper


Cooking method:

Finely chopped onion fry with oil, add the minced meat, pepper, salt and fry until golden brown the meat. Warm up at a moderate heat for 20 minutes, so that all the liquid has been absorbed, putting greens and remove from heat. Add chopped eggs, olives, cheese.
Dough otsadit of the pastry bag in the form of pellets with a diameter of 5-6 cm on a lightly greased baking sheet. Bake in a moderate oven for 20 minutes. The baked goods to cool and cut through the fill stuffing.

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