Meat Pastry Recipe
A classic ready-made continental support for tea, breakfast, travel, nutrition, workplace and wherever you are hungry. A nostalgic taste from mother's kitchen, homemade pastry with minced meat. Here you go, bon appetit!
Ingredients:
For 6 people
🕐 Preparation: 40 min.
🕐 Cooking: 30 min.
| For the Pastry: | ||||
|---|---|---|---|---|
| Flour (Screened) | 3 | Cup | ||
| Egg | 1 | Qty | ||
| Fresh Yeast | 1/4 | Package | ||
| Grape Vinegar | 1 | Tbsp | ||
| Milk | 1 | Half Cup | ||
| Sunflower Oil | 1 | Cup | ||
| Granulated Sugar | 1 | Tsp (large) | ||
| Water (Warm) | 1.5 | Cup | ||
| Salt | 2 | Tsp | ||
| For the Internal Mortar: | ||||
|---|---|---|---|---|
| Minced Meat (Low Fat Veal) | 200 | Grams | ||
| Dry Onion | 1 | Qty | ||
| Butter | 2 | Tbsp | ||
| Green Pepper | 2 | Qty | ||
| Parsley | 1/4 | Bunch | ||
| Tomato Paste | 1 | Tsp (large) | ||
| Black Pepper | 1/4 | Tsp | ||
| For the Over: | ||||
|---|---|---|---|---|
| Egg Yolk (Whipped) | 1 | Qty | ||
| Sesame | 1/2 | Half Cup | ||
Instructions:
-
Take the fresh yeast in a deep mixing bowl. Add sugar to it, crush it with 1 coffee cup of warm water and leave it for 10 minutes.
-
Add the melted yeast, warm milk, 1 egg and oil to the dough and whisk until homogenized. Gradually add as much flour as it takes with the help of a wire sieve to the liquid mixture you have obtained and knead.
-
When the dough comes together in the consistency of an earlobe until it does not stick to the hand, cover it with cling film and leave it to ferment for 1/2 hour in a warm place.
-
For the mortar, chop the onion into medium sized edibles. Take the oil in a deep pan and fry the onions until they turn pink. Add the minced meat to the roasted onions and mash until they change color. Add finely chopped parsley and spices, remove from heat and mix.
-
Take the fermented dough back to the counter and knead it for 2-3 rounds of excess gas. When you make a mark on the dough with your finger, if it comes back and takes its old shape, it means that it has taken the consistency of pastry dough.
-
Take walnut-sized pieces from the dough, roll them and form into meringue. Flatten the meringues with your hands and open them in the size of a tea plate.
-
Put a spoon of the cooled minced meat on half of the meringues you have opened, spread it so that it does not come to the edges, and close the closed pastries by cutting them with the help of a thin plate.
-
Put the pastries on a baking tray with baking paper and brush them with egg yolk. Sprinkle with sesame or black cumin and bake in a preheated oven at 180 degrees until they turn golden. Take it out and let it rest for 10 minutes and serve warm. Bon Appetit!
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