A simple recipe for lean scones stuffed with green onions, dill, spinach, cilantro and parsley. Despite the simplicity of preparation and a modest range of products, the cakes are very tasty and juicy. It is worth taking note!
Prepare foods according to the list. In total, I got 3 spring rolls. You can take any greens to your taste. I have a bunch of spinach, green onions, parsley, dill and cilantro.
Sift the flour into a deep bowl. Make a small depression in the flour and pour water and vegetable oil into it. Add a pinch of salt. Knead into a smooth, homogeneous dough.
As soon as the dough begins to gather into a lump, transfer it to the table and knead with your hands for a couple of minutes. Then divide into 6 approximately equal parts, cover with a towel and leave for a while while the filling is preparing.
Rinse the greens well, dry and chop finely with a knife.
Heat vegetable oil in a frying pan. Put the chopped greens in the pan and, stirring occasionally, fry over medium heat for about 1-2 minutes, until soft. Season with salt, stir and leave to cool.
Roll one part of the dough into a thin layer.
Put about a third of the filling on the dough layer.
Roll another part of the dough into a thin layer and cover the filling with it. Close up the edges carefully. In the same way, mold the remaining 2 spring rolls.
Heat a dry frying pan without oil over medium heat and put the cake there.
Fry the tortilla over medium heat for about 4-5 minutes on each side, until golden brown. Form and fry the rest of the cakes in the same way.
Ready-made tortillas stuffed with greens can be covered with a towel and left for about 5-10 minutes – this will make them softer.
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