Whole Wheat Pastry with Mushrooms

Meet the New Star of Breakfast: Mushroom Pastry!

Let me tell you the tricks. 

Pre-cook the stuffing and let it cool. Roast the mushroom thoroughly so that it does not release water.

Adjust the amount of flour by adding cups so that the dough is not too hard or too soft. Be sure to add vinegar for the minced meat and mahleb for its delicious aroma.

Whole wheat flour pastries can generally take a little longer to cook than white flour pastries. Therefore, regardless of the time, cook the pastries until they turn golden.

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Keep in mind, it gets more delicious as it cools. You can prepare it in the evening and serve it in the morning.

Ingredients for Mushroom Whole Wheat Pastry Recipe

• 1 egg white (on top of the yolk into the white) 
• 4 tablespoon of yoghurt 
• 125 g butter (half a pack)
• 1 tea glass of olive oil
• 4,5 -5 cups Whole Wheat Flour
• 1 package baking powder
• 1 teaspoon mahleb
• 1 sweet spice salt
• Half tea glass of vinegar
• half a bunch of dill

For:

• 250 g mushrooms
• 1 small onion
• olive oil
• 1 small pinch of dill
• salt

For the top:

• Sesame
• black seed

Fabrication:

1. For the stuffing, fry the chopped onion, add the finely chopped mushrooms and continue roasting. Add salt and dill, remove from the stove and let it cool.
2. Take 3 cups of whole wheat flour, yoghurt, butter and olive oil at room temperature in the kneading bowl.
3. Start kneading by adding egg white, salt, vinegar and baking powder.
4. Continue kneading by adding flour until the dough comes together.
5. Tear off tangerine-sized pieces from the collected dough and roll them in your hands.
6. Press the dough, flatten it, and cover it with the mushroom filling.
7. Place the pastries on a baking tray lined with baking paper. Brush with egg yolk and sprinkle black cumin on top.
8. Bake in the oven preheated to 180 degrees for about 20 minutes until golden brown.