Lean salted hearts with beans - for fasting days...
Lean salted hearts with beans - Kristina Gašpar
Lenten salty hearts with beans, ingredients:
- 120 g of margarine
- 250 g of flour mixture (half plain (and the rest optional, wholemeal, rye, buckwheat...))
- 1 tablespoon of unground poppy seeds
- 1 spoons of sesame seeds
- 1 spoons of linseed
- 1/2 teaspoon salt
- 1/2 baking soda
- a pinch: pepper (oregano and garlic powder)
- 4 spoons (flat) of ajvar
For coating and sprinkling the dough:
- 1 teaspoon of baking soda
- 2 tablespoons of warm water
- seeds of your choice
Necessary ingredients for the filling:
- 100 g of boiled beans
- 3 tablespoons of oil
- 3 spoons of ajvar
- a pinch of garlic powder
- salt and pepper to taste
Lean salted hearts with beans, preparation:
- To prepare the dough, combine all the dry ingredients, then add margarine cut into cubes and "make" the dough well. Add ajvar and knead a smooth dough.
- Leave it to rest in the refrigerator for at least 20 minutes, before wrapping it in a bag.
- While the tetso is resting, prepare the filling.
- Blend all the listed ingredients for the filling in a blender or stick mixer.
- Roll out the dough to a thickness of about 5 mm, coat it with a solution of baking soda and water, sprinkle with seeds of your choice, press the seeds a little with your hand so that they stick nicely and cut hearts or other shapes of your choice with a mold.
- Bake the hearts for about 10 minutes at 170 degrees.
- Join the warm hearts with the bean filling so that the sides sprinkled with seeds remain on the outside.
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