This Chinese-inspired pastry recipe is a twist on traditional fried snacks like “belyashi” and “chebureki.” These delicious stuffed pastries are crispy on the outside with a rich, savory filling inside. Made with a tender butter dough and a hearty filling of minced meat, potatoes, and onions, these are the perfect homemade treat that you won’t find in any store!

Full Recipe:

Ingredients:

For the Dough:

• 750g flour
• 300g butter
• 200g sour cream
• 1 teaspoon salt
• 1.5 teaspoons baking powder
• 3 eggs (remove one yolk)

For the Filling:

• 400g minced meat (beef, lamb, or a mixture)
• 3 medium-sized potatoes, grated
• 4 onions, finely chopped
• Salt and pepper to taste
• 1 teaspoon ground cumin (zira)
• 1 teaspoon ground coriander

Step-by-Step Instructions:

Preparing the Dough:

1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and baking powder.
2. Add Butter: Cut the butter into small cubes and add it to the dry ingredients. Use your hands or a pastry cutter to mix the butter into the flour until the mixture resembles coarse crumbs.
3. Add Wet Ingredients: In a separate bowl, whisk together the eggs (reserving one yolk for later) and sour cream. Gradually add this mixture to the flour and butter mixture.
4. Form the Dough: Knead the dough until it comes together into a smooth, soft ball. Be careful not to overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Preparing the Filling:

5. Cook the Potatoes: Boil the potatoes until they are just tender but not too soft. Once cooled, peel and grate them.
6. Sauté the Onions: In a pan, sauté the chopped onions in a little oil until they become soft and translucent.
7. Combine the Ingredients: In a large bowl, combine the minced meat, grated potatoes, sautéed onions, and spices (salt, pepper, cumin, and coriander). Mix everything thoroughly.

Assembling the Pastries:

8. Roll Out the Dough: On a lightly floured surface, roll out the dough into a thin sheet (about 2-3mm thick). Use a round cutter or a glass to cut out circles of dough.
9. Add Filling: Place a spoonful of the meat and potato filling in the center of each dough circle.
10. Seal the Pastries: Fold the dough over the filling, forming a half-moon shape. Press the edges firmly with a fork to seal.
11. Egg Wash: Brush the pastries with the reserved egg yolk to give them a golden color during baking.

Cooking the Pastries:

12. Baking: Preheat the oven to 180°C (356°F). Arrange the pastries on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastries are golden brown and crispy.

    OR

13. Frying Option: Heat a generous amount of oil in a deep pan. Fry the pastries in hot oil, turning them occasionally, until golden brown and crisp on both sides. Drain on paper towels to remove excess oil.

Cooking Tips:

• Chilled Dough: Keeping the dough chilled makes it easier to work with and results in flakier pastries.
• Don’t Overfill: Be careful not to overfill the pastries to prevent them from bursting during baking or frying.
• Season Generously: The filling should be well-seasoned to enhance the flavors of the meat and potatoes.

Storage Tips:

• Refrigeration: Store leftover pastries in an airtight container in the refrigerator for up to 3 days.
• Freezing: These pastries can be frozen before baking or frying. Place the assembled pastries on a baking sheet and freeze until solid, then transfer them to a freezer bag. They can be baked or fried straight from frozen, just add a few extra minutes to the cooking time.

Frequently Asked Questions:

1. Can I use other types of meat? Yes, you can substitute the minced meat with chicken, turkey, or even plant-based ground meat for a vegetarian version.
2. Can I make the dough ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator. Just let it soften slightly before rolling it out.
3. Can I add other vegetables to the filling? Definitely. You can add grated carrots, bell peppers, or even spinach for extra flavor and nutrition.
4. How can I prevent the pastries from bursting? Make sure to seal the edges tightly, and avoid overfilling. Poking a small hole in the top of the pastry before baking or frying can also help release steam and prevent bursting.
5. Can I bake instead of frying? Yes! If you prefer a lighter option, baking is a great alternative to frying. Just brush the pastries with egg wash for a crispy, golden exterior.

Conclusion:

These Chinese-inspired meat and potato pastries are a fantastic homemade alternative to store-bought snacks. The buttery, flaky dough pairs perfectly with the savory filling, making them a hit for any meal or occasion. Whether you bake or fry them, the result is a delicious and satisfying treat that’s perfect for sharing—or keeping all to yourself!