Juicy leek and soy pie

Preparation steps

• Take 2 leeks and cut them into rings.
• Take two handfuls of soy steaks. Cook in salted water to soften. If you have flakes, even better, because I didn’t have them, so I improvised. If you have flakes, soak them in warm water until they swell and let them stand. Whoever has soy in flakes, immediately goes to step 5.
• Put in a chopper or in a meat grinder and grind the soy to be very fine. If it is not well drained, it will turn out like porridge, but don't worry, when frying, the water will evaporate, and it will be good, so loose.
• This is how it looks ground. I ground in a BOSH chopper.
• Fry the leeks (salt naturally).
• Add soy, and mix well. Pick and add to taste. Meanwhile, prepare the crust. Separate each crust, and divide into two piles.
• Put one crust, oil, and put another crust over. Put 1/6 of the filling on that second crust, at the beginning of the crust until the first half, looking away from you. Like this.
• Over put the third crust, oil, then put the fourth. On the fourth crust, put the filling, but now from the top to the middle, going towards you. Like this.
• Over put the fifth crust. Oil, then put the sixth crust, which is also the last crust of the first roll. Put the filling on the back crust, in the middle. Like this.
• Then roll the roll, and repeat it all with the rest of the crust and filling. You should use half of the filling you have left and 6 crusts. If there is more crust in the package you are using, feel free to place the crust over the back filling so that it does not fall off. Arrange the rolls in an oiled pan, and coat each roll with oil. Like this.
• Put it to bake at 200. My oven is a little weaker, so I bake at 250, but everyone will see how many degrees and how long it takes until you get this color.
• Cut rolls and serve with sour cream. They are very tasty and light. PLEASANT !!!