Prep 1 hr
Cook 25 mins
Kazakh fried pasties filled with meat. From Time-Life's Foods of the World's book Russian Cooking (1969).Posting this in reply to a request in the Eastern European Forum. I have not made this but it reads interesting and someday I will make it. When I do,I will probably add a few more seasonings or herbs to the filling.
- 2 1⁄4 teaspoons active dry yeast
- 1⁄4 teaspoon sugar
- 3 cups all-purpose flour
- 1 cup lukewarm milk
- 1 1⁄2 lbs ground beef
- 3⁄4 cup finely chopped onion
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 -4 tablespoons butter
- 2 -3 tablespoons oil
- In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
- Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
- Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
- Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
- The Filling.
- Combine beef, onions, salt & pepper and mix well.
- On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
- Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
- Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
- Heat oven to 250 degrees.
- In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
- Add half of the flat cakes & cover the pan.
- Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
- Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
- Serve at once.
This is the recipe that I use....they are authentic tasting from what I remember as a child when first introduced to these delicious "buns"....I do add some salt to the dough, which makes it taste better...about 3/4 tsp. or so. This is definitely a keeper recipe and well worth the effort...my family goes nuts over them and once you eat one, you can't stop! LOL!