Buckwheat flour hot pockets... cold wallet

Si cu salata, si fara, si cu sosuri, si doar cu... pofta sau foame.

Daca tot aud in stanga si in dreapta vorbindu-se despre post, ei bine, pachetelele astea trebuie sa mentionez ca sunt si de post, iar daca nu se adauga deloc faina de grau mai sunt potrivite si celor cu alergie sau intoleranta la gluten.

Eu am folosit cam doua parti faina de hrisca si o parte faina de grau, pentru a lega aluatul mai bine; sare si apa cat cuprinde, iar la final am zapacit bine guguloiul cu un pic de ulei.

Pentru a fi mai elastic si maleabil aluatul, acesta trebuie lasat sa se odihneasca macar o jumatate de ora.

Numai bine, in timpul respectiv am pregatit umplutura. Am facut cuburi mici din morcov, pastarnac, bostan, ceapa, am aromat cu usturoi din belsug, busuioc, salvie, sotate toate in ulei de masline, doar atat cat sa se inmoaie un pic, pastrandu-si consistenta.

Am intins aluatul si am facut pachetelele, pe care le-am copt apoi ca pe turtele in tuci de la bunica, fara ulei, la foc domol.

Cateva bucatele de aluat ramase le-am transformat in saratele, adaugand niste chimen, coapte in fasii subtiri.

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English

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With or without salad, with or without sauces, or only with... appetite or hunger. And hearing all around people talking about fasting, well, these hot pockets I have to mention that they are also good for this, and furthermore, if you don't add wheat flour, are also suitable for those suffering from gluten allergy or intolerance. I used two parts of buckwheat flour and one part wheat flour, to give a better consistency; salt and water as needed and finally I mixed the dough with a little bit of oil. To make the dough more elastic and easy to work with, it should be left to rest for at least half an hour. Well, that time was just perfect to prepare the stuffing. I cut small cubes of carrot, parsnip, pumpkin, onion, I flavored it with garlic, basil, sage, all diddle in olive oil for few minutes, just to become a little softer but keeping its consistency. I spread the dough and filled the pockets, baking them as our grandmothers, in rustic pan, without oil, under the low fire. A few remaining pieces of dough have been turned into snacks, adding some cumin, baked in thin strips.