The cuticles are chard

Preparation steps

• Knead the dough to be like bread and leave it to rise, place the risen dough on a work table and make 10 such balls out of it.
• Roll each ball with a rolling pin into ties the size of a dessert plate, as in the picture.
• Take 4 buns and oil a little and put one on top of the other at 4 that we don’t put oil.
• We roll the crust and put it in an oiled pan no. 36.
• Sprinkle oil on the crust in the pan. We dry the crust of 5 to the cow, a little bigger than the pan
• We roll the pulled crust on a rolling pin and put it in a baking tray, so that we go left and right with the rolling pin to make folds of the crust as in the picture.
• Wash the chard and chop finely (I also cut the white part, they say there are vitamins), first fry the finely chopped larger head of onion in oil, then add the white part of the chard and fry it, and finally add the chopped chard leaves. just fry it a bit just to wither and remove from the heat and leave to cool. When the chard has cooled, add cream and eggs and mix everything nicely, add salt to taste and the cutlet filling is ready.
• Divide the filling into 4 parts, put the first part on 5 of the ties that we pulled into the crust and put in a pan and sprinkle with oil
• So we twist the crust and put the filling, then sprinkle the oil on the filling.
• This is our 8th crust from which we cover the last crust which is with the filling.
• We have two more cowboys left.
• We also twist the two of them into crusts and put them on top of each other and spray with oil, we do not spray the back crust with oil.
• Twisted cuticle.
• We cut it into cubes with a pizza cutter (it cuts best with it) all the way to the bottom of the pan.
• With a silicone spatula, we suck all the crusts around the pan so that they don't stick out, and so that it looks nice and tidy.
• We spray the cuticle with oil.
• Let stand for 20 minutes in a warm place.
• Bake for about 40 minutes at 200c and be close to the stove all the time because there is sugar in the dough and then it can burn quickly. When it starts to blush nicely, take the cutlet out of the oven and spray it with a little water and oil or brush it and put it back in the oven .I'm doing it around 30 that minute.
• At the end, take it out again and repeat the spraying with water and oil and return it to the oven and now turn off the oven.
• Let's leave another minute for the cut to clear.
• Let's take it out of the oven and leave it on the table, I don't cover it with a low, it cools itself and softens so nicely.
• Cut the chilled (if you can stand it) cut again with a knife in those places that have already been cut and enjoy mmmmmm ......
• It stays soft the next day.