Filling
- 500 g minced meat
- 3 leeks
- salt and black pepper and frying oil
- 850-900 g flour
- 500 ml of hot water
- 1 tablespoon vinegar
- 1 tsp salt
- a pinch of dried yeast
- 200 g of softened butter at room temperature
- Mix dough out of all the ingredients for the dough. First use a mixer until the mixture is smooth, don't add the whole flour, place 800 g then see if it is necessary to add more when you start to knead it by hand.
- Knead the dough well and divide it into 4 balls immediately.
- Allow them to rest and in the meantime fry the leeks. Once fried, add the minced meat, fry well, add salt and black pepper and set aside.
- Roll each dough ball into a thin crust and coat the crust nicely with butter and fold it 5-6 times as you fold paper. Place each such prepared and folded crust in the refrigerator.
- When you have finished the procedure with the 4 balls, remove the first crust from the fridge and roll out using a rolling pin. Coat the pan with butter and place the crust in the pan with the ends of the crust hanging out the pan.
- Apply half of the filling. Remove the second crust from the fridge, roll out a crust and place on top. Glue the ends of the two crust in a spiral, place a little butter on top and bake at 200 C degrees for about half an hour or until well baked.
- After baking, sprinkle with water and cover with a towel.
- While baking the first baking zelnik, prepare the second one by following the procedure above.
