These savory meat-filled pastries are perfect for a hearty breakfast, snack, or as an appetizer for gatherings. The combination of a soft, buttery dough with a flavorful minced meat filling makes them irresistible. Follow this detailed recipe to create delicious pastries that are sure to impress.

Full Recipe:

Ingredients

For the Dough:

• 1 teaspoon salt
• 1 teaspoon sugar
• 300 ml milk (warmed to around 100°F or 38°C)
• 1 large egg (separate the yolk and white)
• 7 grams dry yeast (about 2 teaspoons)
• 400 grams flour (approximately 3 ⅓ cups, plus extra for dusting)
• 70 grams butter (softened, about 5 tablespoons)

For the Filling:

• 500 grams minced meat (beef, pork, or a combination)
• 2 onions (finely chopped)
• 0.5 teaspoon black pepper (or to taste)
• 0.5 teaspoon ground coriander
• 0.5 teaspoon salt (or to taste)

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

Instructions

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine the warmed milk with the sugar and yeast. Stir well and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. Mix the Dough Ingredients: In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, the egg white (reserve the yolk for later), and softened butter.
3. Knead the Dough: Mix until a dough forms, then transfer to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
4. Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and set it aside in a warm, draft-free area for 1-2 hours, or until it has doubled in size.

Step 2: Prepare the Filling

1. Cook the Onions: In a skillet over medium heat, cook the finely chopped onions until they are soft and translucent. This usually takes about 5 minutes.
2. Brown the Meat: Add the minced meat to the skillet with the onions. Cook, stirring occasionally, until the meat is browned and fully cooked. Break up any large chunks of meat with a spoon.
3. Season the Filling: Add the black pepper, ground coriander, and salt to the meat mixture. Stir well to combine. Remove from heat and let it cool slightly.

Step 3: Assemble the Pastries

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use a round cutter or a glass to cut out circles of dough, roughly 4-5 inches in diameter.
3. Add the Filling: Place a spoonful of the meat mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pinching the edges together to seal. You can also crimp the edges with a fork for a decorative touch.
4. Prepare the Egg Wash: In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top of each pastry to give them a golden color when baked.
5. Bake the Pastries: Place the filled pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and cooked through.
6. Cool Slightly: Allow the pastries to cool on a wire rack for a few minutes before serving.

Cooking Tips:

• Butter Consistency: Make sure the butter is softened but not melted to ensure it incorporates well into the dough.
• Yeast Activation: If the yeast does not become frothy, it might be expired or the milk may have been too hot or too cold. Ensure the milk is warm but not hot.
• Filling Variations: You can customize the filling with additional ingredients such as cheese, herbs, or vegetables for added flavor.
• Sealing the Pastries: Ensure that the edges of the pastries are well-sealed to prevent the filling from leaking out during baking.

FAQs:

Q: Can I make these pastries in advance?
A: Yes, you can prepare and assemble the pastries in advance. Freeze them before baking. When ready to bake, you can cook them directly from frozen, adding a few extra minutes to the baking time.

Q: Can I use a different type of meat?
A: Absolutely! You can use chicken, lamb, or any other type of minced meat. Adjust the seasoning according to the type of meat used.

Q: What should I do if the dough is too sticky?
A: If the dough is too sticky, add a bit more flour, a tablespoon at a time, until it is manageable. Be careful not to add too much flour, as this can make the dough dense.

Storage Tips:

• Room Temperature: These pastries are best enjoyed fresh but can be kept at room temperature for up to 2 days.
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to restore crispness.
• Freezing: Unbaked pastries can be frozen for up to 3 months. Bake them straight from the freezer, adding additional time as needed.

Nutritional Information (Approximate per pastry):

• Calories: 250
• Protein: 8g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 1g
• Sodium: 300mg

Conclusion:

These savory meat-filled pastries are a delicious and versatile treat that can be enjoyed at any time of day. With a soft, buttery dough and a flavorful meat filling, they are perfect for breakfast, snacks, or as part of a larger meal. The recipe is straightforward, and with some preparation, you can have these pastries ready to bake whenever you need them. Enjoy making and eating these delightful pastries that have become a favorite in our household. Bon appétit!