Description
Savory Middle Eastern “golden crispy meat pastries” bring authentic flavors straight from traditional kitchens. Delicate phyllo layers encase spiced ground meat, offering a perfect balance of crunch and rich, hearty filling you’ll crave again and again.
Ingredients
Scale
Meat Filling:
- 400 grams (14 ounces) minced meat
- 2 onions, finely chopped
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- Salt to taste
- 1 handful parsley, chopped
Dough Ingredients:
- 6 cups (720 grams) flour
- 2.5 cups (500 milliliters) water
- 200 grams (7 ounces) butter
- 1/3 teaspoon salt
- 1 egg
Topping:
- 1 egg yolk
- 1 teaspoon milk
Instructions
- Create a silky dough base by whisking an egg, incorporating water and salt in a spacious mixing vessel, ensuring smooth integration.
- Methodically introduce flour into the liquid mixture, kneading diligently until achieving a pliable, non-adhesive texture that springs back when touched.
- Segment the dough into quartet portions, forming rounded shapes, then allow them to rest, gently covered, enabling gluten relaxation.
- Delicately extend each dough section across a flour-dusted workspace, ensuring ample surface area for butter application.
- Systematically layer dough balls, generously spreading butter between each sheet, creating multiple delicate layers through careful folding techniques.
- Temporarily suspend layered dough in refrigeration for half an hour, permitting structural stability and flavor melding.
- Sauté minced meat until liquid evaporates, incorporating aromatic onions and selected seasonings, cooking for brief moments until fragrant.
- Integrate fresh parsley into meat mixture, allowing filling to cool completely before further manipulation.
- Transform chilled dough into geometric squares, precisely dividing into quadrants for uniform pastry construction.
- Distribute prepared meat filling strategically across dough segments, expertly rolling into compact parcels.
- Arrange assembled pastries on baking receptacle, brushing surfaces with combined egg yolk and milk for enhanced golden sheen.
- Bake at 185°C, monitoring until pastries transform into crisp, amber-hued delicacies, approximately 20-25 minutes.
Notes
- Prepare the dough in advance and let it rest, allowing gluten to relax for a more tender, flaky texture.
- Use cold butter when spreading on dough layers to create distinct, crispy pastry sheets.
- Ensure meat filling is completely cooled before adding to prevent soggy pastry bottoms.
- For a lighter version, swap butter with olive oil and use lean ground meat to reduce overall calories.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 239
- Sugar: 0.4 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 48 mg