Puff pies with peas

French dough stuffed with pea spicy filling - how do you like this combination? Although it may seem rather unusual for patties, sprinkle with black cumin or more readily available poppy seeds. And although the recipe is unusual for you, you should definitely try these simple and delicious pies.

Ingredients

• 1 st. peas
• 1 bouillon cube
• 1 pack French puff pastry
• 1 egg
• 1 yolk
• 1 bulb
• fresh ginger
• 2 garlic cloves
• 1 bunch of parsley
• poppy or sesame
• 5 st. l. breadcrumbs
• 3 art. l. butter
• 2 tbsp. l. sour cream
• 2 tbsp. water

Directions

1. Soak the peas overnight. In the morning, add two glasses of water and a bouillon cube to the peas (you can replace it with salt and spices to taste) and boil until soft. Cool down.
2. Chop the onion, finely chop the garlic, grate the ginger (about 4 cm of the root). Saute the onion in butter until browned.
3. Add the fried onion, ginger, garlic, and chopped parsley to the boiled peas. Beat in the egg, add the breadcrumbs and mix until smooth.
4. Sprinkle in the breadcrumbs a little at a time depending on the consistency. The mass should be thick so that it can hold its shape, but at the same time it should not be too dry so that it does not crumble.
5. Form oblong sticks from the resulting pea mass, about 8 cm long.
6. Defrost French pastry, flatten slightly with a rolling pin and cut into squares. Put one piece of filling in the center of each square and seal the edges.
7. Line a baking sheet with baking parchment, lay out the pies. Lightly beat sour cream with yolk and grease pies. Sprinkle with poppy seeds or sesame seeds and put in an oven preheated to 200 degrees, bake for about 20-25 minutes, until golden brown.
8. Serve puff pastries with peas on the table warm. Bon appetit!