Pariziene stuffed with red orach for a picnic

Ingredients

For the filling

• 500 g red orach (leaves stripped)
• 30 ml oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground pepper
• 4 tablespoons semolina

For the dough

• 1 fresh yeast cube (42 g)
• 1 teaspoon granulated sugar
• 1 level teaspoon salt
• 250 ml lukewarm water
• 550-600 g white flour
• 20 ml oil

Extra

• 1 farm egg
• 2 tablespoons sesame seeds

Preparation

1. Strip the red orach leaves from the stems, wash them well and cut them into strips. 2. Heat 30 ml oil in a pan, add the orach with 1/2 teaspoon fine salt and 1/4 teaspoon ground pepper, stir now and then and cook it for 10 minutes, until the water evaporates and only the oil is left. 3. Add the semolina, stir for 2 minutes and let the filling cool, about 20 minutes. 4. In a large bowl crumble the yeast between your fingers, add 1 level teaspoon salt, 1 teaspoon granulated sugar, 250 ml lukewarm water and the flour, then knead until you get an elastic dough. 5. Add 20 ml oil and knead until the dough comes off your hands. 6. Cover the dough with a clean kitchen towel and leave it to rise in a place away from draughts, about 1 hour, until it triples in volume. 7. Preheat the oven to 175 degrees C. 8. Divide the dough into 9 equal pieces. Roll out each piece with a rolling pin on a floured surface, put the orach filling on one edge, and on the opposite side cut the dough into parallel strips and roll tightly so the filling does not leak into the tin. 9. Brush the pariziene with beaten egg, sprinkle with sesame seeds and bake for 30-35 minutes, until they puff up and turn nicely golden.