- flour 2 cups
- baking powder 2 tsp
- salt ½ tsp
- butter 3 tbsp
- eggs 3 pcs.
- sugar 1 tbsp
- tomatoes 1.5 kg
- cinnamon 1 stick
- cloves 3 pcs.
- starch 1 tsp
- brown sugar 1 cup
- Main ingredients: Tomato, Butter, Flour, Sugar
Mix flour, baking powder, salt, sugar. Add oil, mix. Add 2 eggs, mix. Add 2 tablespoons of cold water. Mix well and wrap in cling film. Put in the refrigerator.
Dip the tomatoes in boiling water. Remove the skin and remove the seeds. Fold in a stewpan. Add a stick of cinnamon and 3 cloves. Stew under the lid for 45 minutes, stirring occasionally. Drain a little liquid into a glass (2-3 tablespoons). Remove cinnamon and cloves. Add a glass of brown sugar, mix and simmer without a lid over low heat for 30 minutes.
Pour starch into a liquid poured into a glass, mix well until smooth. Pour into a saucepan with tomatoes, mix well and simmer without a lid for another 15 minutes. Then turn it off.
Remove the dough from the refrigerator. Roll thinly. Cut into squares with a side of 6-7 centimeters. You should get about 10-11 squares. Put about 1 tablespoon of tomato jam in the middle of each square. Reduce the ends to the center and slightly wrap.
Preheat the oven to 180 C. Cover the baking sheet with baking paper. Put the resulting envelopes from the dough with tomato jam. Mix the egg with 2 tablespoons of water. Using the silicone brush, grease the surface of the pies with the resulting mixture. Sprinkle a little brown sugar on top. Bake in the oven for about 15 minutes.