Recipe: Whole wheat shortcrust pastries with salted filling step by step with pictures | Handy.Recipes

Whole wheat shortcrust pastries with salted filling

Cooked whole wheat shortcrust pastries with salted filling

Nutritional Value

I found the recipe and the shaping of these pies on livejournal, from Natasha avocado-sister, for which I am very grateful. The filling is really my own. The dough is very good, it makes a good friend with any type of filling, I think you can try it with sweet stuffing too.

Author of the recipe

Ingredients for whole wheat graham crackers with salty filling:


  • Wholemeal Flour - 400 g
  • Fat - 100 g
  • Salt - 0.5 teaspoon
  • Soda - 0.5 teaspoon
  • Water (cold) - 160 ml


  • Ground meat - 350 g
  • Salt - to taste
  • Spices (Italian herbs) - to taste
  • Vegetable oil - 4 tablespoon
  • Spinach - 120 g
  • Dill - 1 tablespoon
  • Parsley - 1 tablespoon
  • Chicken egg (boiled) - 4 pcs
  • Lentils (green, boiled) - 1 glass


  • Grease (to grease a tray)
  • Vegetable oil (for greasing the ready patties)

How to cook whole wheat shortcakes with salty filling step by step with photos

I start by making the filling. At Natasha's, it's vegetables: [Vegetables (carrots, cauliflower, potatoes, peas) Greens (dill, parsley) Spices (to taste, such as coriander, mixed peppers, asafetida) Salt] I have minced meat. I have minced meat with pork and fat minced twice through a meat grinder. Salt and spices (I have Italian herbs) to taste. I fry it in vegetable oil.

Till golden brown.

I have frozen spinach and greens.

I cut spinach and add 1 tablespoon of dill and parsley (I freeze them in chopped form).

Add all the greens to the meat. And I fry them together for about 5 minutes more.

Chop boiled eggs with a fork.

Add them to the meat and herbs.

Then I add 1 cup of cooked green lentils.

Mix well and the filling is ready. Let it cool while the dough is cooking.

The dough I knead in a combine with a hook attachment. I sift flour into the bowl of a food processor with a large strainer on the handle, to enrich the flour with oxygen. Add salt and baking soda. Stir.

Then add the melted fat. I have lard. I love baked goods with lard, they're so crumbly. And lard is perfect with this flour. The author, Natasha, said [100 gr. of butter or clarified butter (can be replaced by vegetable oil).] So make the dough with the fat you're more accustomed to.

And add cold water. Knead the dough into a homogeneous and elastic dough.

Put it in sachet and let it rest for 30 minutes.

Next, divide the dough into equal parts (I divided it into 65g balls). Each ball should be rolled out into a circle of about 15 cm in diameter.

Next, the circle cut in half (which I do not always get, my eye is not a diamond). I cut it with a pizza cutter. And poke with fingers on the straight edge of the semi-circle (as Natasha advises to do. I don't know why, but I do it.)

[Take one half-circle and roll up into a cone by overlapping the edges with the overlap] (Natasha's words). I can't sculpt and take pictures at the same time. [Clamp the seam tightly with your fingers. We have a cone. The top of the cone is also tightly sealed.] Well, that's how it is. I hope that the picture is clear.

So we have this little cube (I agree with Natasha, it looks like a cube for saddlebags). We put it between our thumb and index finger with the seam facing outward.

I have 1 tablespoon of filling with a small hill (I just noticed that the bundle is not lying correctly in my hand). It should be like in the previous step).

Pinch the pie along the seam, knead the edge thinner. And make a pigtail. Natasha describes the process this way: [ the edge of the dough on the left press well against the pie, you get a wave (and we are on its crest). To make the new protection not thick, you flatten the dough on the right side of the resulting wave with your fingers. With your index finger put the edge of the dough on the pie and make another wave. Then we back off a little and repeat the operation. ] Honestly? I've done it, I've done it. It's not working. I don't understand. And then I looked on YouTube, watched the video and only then I got it, like a giraffe, honestly... So, if you do not know how to do a braid, as I do, it is better to look at YouTube for help. It is clearer and more understandable. The result is these triangular patties. I put them on a parchment baking sheet greased with lard. You can grease them with any grease you like. Natasha wrote that these patties can also be fried in fritter, but I have not tried it.

Then we bake the patties in a preheated oven at 180 degrees in the mode Convection for 15-20 minutes until golden brown. After removing from the oven, generously grease with vegetable oil (or butter). I got two such trays of patties.

The patties turn out really soft and appetizing, just like Natasha's. And store them in a plastic bag, then they will be as soft as freshly baked, even on the second day.

Very unusual and beautiful.

Take a closer look. It's beautiful?! What a texture...

Very tasty. The dough melts in your mouth, crumbly and soft at the same time. The filling is hearty and extremely tasty. You should try making these delicious cakes!! Natasha (avocado_sister), once again, from the bottom of my heart and my family - thank you so much!

Nutritional Value:

Whole Dish:
4101.7 Calories
130.7 g
195.7 g
342.2 g
245.6 Calories
7.8 g
11.7 g
20.5 g

Chicken Egg, Salt, Vegetable Oil, Spices, Parsley, Water, Dill, Spinach, Soda, Minced Meat, Baking, Fat, Rich, Lentils, Baked Goods, Pies

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