RUSSIAN FRIED PASTIES
These might seem unusual, but they are delicious. Don't let the cinnamon scare you off from trying this recipe. It gives this a wonderful flavor. I hope you give these a try and that they become a favorite like they are with my family.
Provided by Amanda Hyatt
Categories Meat Appetizers
Time 2h10m
Number Of Ingredients 17
Steps:
- 1. In mixer bowl combine 1 1/2 cups of the flour and the yeast.
- 2. In saucepan, heat milk, 1 teaspoon salt, and sugar just until warm (115-120 degrees), stirring constantly.
- 3. Add warm milk mixture to flour mixture that's in mixing bowl. Beat at low speed for 1/2 min, scraping sides of bowl constantly. Then beat 3 minutes at high speed.
- 4. Stir in as much of the remaining flour as you can mix in with a spoon.
- 5. Turn out onto lightly floured surface, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes total). Place in lightly greased bowl, turning once to grease surface. Cover; let dough rise in warm place until double. (about one hour)
- 6. Meanwhile, in skillet cook ground beef or pork, onion and garlic until meat is browned and onion is tender. Drain off fat. Stir in tomato sauce, cheese, parsley, 1/4 teaspoon salt, cinnamon, pepper and ginger, heat through.
- 7. Punch down dough; turn out onto lightly floured surface. Shape into 12 balls. Cover; let rest 5-10 minutes
- 8. To make pasties, place each ball of dough on a lightly floured surface. Roll to a 5 inch round, rolling thinner at the edges. Place about 2 tablespoons of the meat mixture. Moisten edges of dough with a little water. Bring edges of dough up around meat mixture, easing the fullness of the pastry into tiny pleats in the center if the pastry. Slightly stretch the edges until they just meet. pinch the edges together to seal
- 9. In heavy 12 inch skillet (cast iron works best), heat cooking oil over medium heat about 1 minute or until hot. Place 6 of the pasties, seam side down, in the hot oil. reduce heat to medium low. Cover and cook for 8-10 minutes or till crisp and lightly browned. Turn and cook 8-10 minutes more.
- 10. Remove pasties from skillet and drain on paper towels. Add the remaining 6 pasties into the pan, adding additional oil to the pan if needed.
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Eduardo Gongora
e.g61@yahoo.comThe pastry was too thick.
Kafuru Betoff
betoff-kafuru@gmail.comThe filling was bland.
Carmen Fritz
f-c@gmail.comThese pasties were a little dry.
Hhjhhh Hhjhh
hhjhhhhjhhh@hotmail.frI'll definitely be making these again.
Zanib Noor
n_zanib47@yahoo.comMy family loved these!
Thande
thande44@hotmail.frPerfect for a party!
Nagib Berrekla
berrekla.nagib@hotmail.com5 stars!
fahad jimia
jimia.fahad46@gmail.comA keeper!
Xahoor Khan
kx57@yahoo.comDelicious!
Llc Pak
pak-l68@yahoo.comThese pasties were easy to make and they turned out great! The pastry was flaky and the filling was moist and flavorful. I will definitely be making these again.
Fizan king Rana
f.rana7@aol.comI'm not a big fan of Russian food, but these pasties were surprisingly good. The pastry was crispy and the filling was flavorful. I would definitely make these again.
Eric Rosales
rosales-e@hotmail.co.ukThese pasties were delicious! The pastry was flaky and the filling was moist and flavorful. I especially loved the addition of dill, which gave the pasties a nice fresh flavor.
Kayz Kats
k.k@gmail.comI made these pasties for my family and they were a huge hit! Everyone loved the crispy pastry and the flavorful filling. I will definitely be making these again.
MD SAHIN AHAMMED
am@yahoo.comThese pasties were a little more time-consuming to make than I expected, but they were definitely worth the effort. They were so delicious and everyone loved them.
Skyhomes islamabad Real estate advisors
skyhomes.i92@hotmail.comI love the combination of flavors in these pasties. The beef and potatoes are hearty and filling, while the onions and dill add a nice brightness. The pastry is also perfectly flaky.
Dre
dre69@aol.comThese pasties were so easy to make and they turned out so delicious! I followed the recipe exactly and they were perfect. I will definitely be making these again.
Dilip Mozumder
d_mozumder@aol.comI'm not usually a fan of fried foods, but these pasties were surprisingly light and not greasy at all. The dough was perfectly cooked and the filling was moist and flavorful.
Md Sujin
sujin.m9@hotmail.comThese Russian fried pasties were a hit at my dinner party! The filling was flavorful and the pastry was crispy and flaky. I especially loved the addition of dill and parsley, which gave the pasties a nice fresh flavor.