Filo Rollini with Mushroom Filling
by Editorial Staff
Make crunchy rollinis with drawn dough. The filling is mushroom, aromatic and juicy. The dough is kneaded with water, flour, salt and vegetable oil.
Ingredients
For the dough:
- Water – 200 ml
- Vegetable oil – 2 tbsp + for lubrication
- Flour – 300 g (about 2 cups with a capacity of 250 ml)
- Salt – 0.5 teaspoon
For filling:
- Champignons – 200 g
- Onions – 50-60 g
- Vegetable oil – 1.5 tbsp
- Salt to taste
- Ground black pepper – to taste
- Yolk (for greasing pies) – 1 pc.
- Sesame seeds (for sprinkling pies) – 1 teaspoon
Directions
- Sift 2/3 flour into a deep bowl and stir in salt.
- Pour water into the flour.
- Pour in vegetable oil.
- Stir so that there are no lumps. The dough will be sticky.
- Sift the remaining flour into the dough.
- Knead into a soft, firm dough. Leave it under a towel for 10-15 minutes.
- Rinse the champignons and cut into small cubes.
- Cut the onions in the same way.
- Heat a skillet with vegetable oil. Fry the mushrooms and onions over moderate heat, stirring
occasionally , for 5-6 minutes. Season with salt and pepper to taste. Cool the filling. - Cover the baking sheet with parchment.
Preheat the oven to 180 degrees.
For convenience, divide the dough into 6 equal parts. Pressing with the back of your hand and stretching the dough to the sides, pull each piece of dough on the table into a thin rectangular layer about 20×17 cm.
Cut the edges so that the rectangle is straight.
Grease the surface of the dough with butter, then place the mushroom filling on two opposite edges.
- Wrapping the filling inward, roll the edges of the dough towards the center.
- Form rollinis.
- Separate the yolk from the protein and shake lightly in a cup.
Place the rollini on a baking sheet, brush with yolk and sprinkle with sesame seeds.
Send the rollini to an oven preheated to 180 degrees. - Bake rollinis for 12-15 minutes, until golden brown.
- Cool the finished filo dough rollini with mushroom filling and serve.
Bon Appetit!
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