How to cook
Finely chop the leeks and grate the carrots. Heat 2-3 tablespoons of sunflower oil. Add the vegetables and fry them until they soften. Remove the pan from the heat and let the filling cool down.
Knead a soft dough from the listed products. I must say that the dough turned out very well and is easy to work with.
Cover the kneaded dough in cling film and leave it sit for 30 minutes at room temperature.
Divide the dough into 8 equal pieces. Roll out each one of them into a thin crust.
Sprinkle with the vegetable stuffing. If desired, you can sprinkle with crumbled white cheese.
Wrap the crust in a roll and make a bun out of it. Arrange the pastries on lightly greased baking paper. Bake at 370°F (190 degrees) in a preheated oven for 25-30 minutes.
The leek and carrot pastries are very tasty! Try them!