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Step 1: Prepare the Dough
Combine Dry Ingredients: In a large mixing bowl, combine 700 grams of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder.
Add Boiling Water: Gradually pour 350 ml of boiling water into the dry ingredients. Stir continuously to incorporate the water into the flour.
Add Oil: Mix in 2 tablespoons of vegetable oil. This will help to make the dough more elastic and easier to handle.
Knead the Dough: Once the mixture has cooled enough to handle, knead the dough on a floured surface until smooth and elastic, about 5-7 minutes. Cover and let it rest while you prepare the filling.
Step 2: Prepare the Filling
Cook the Meat: In a large skillet, cook 400 grams of minced meat over medium heat until browned. Drain any excess fat.
Add Onions and Potatoes: Add finely chopped onions and grated or diced potatoes to the skillet. Cook until the onions are soft and the potatoes are tender, about 10 minutes.
Season: Season the mixture with salt and your choice of spices. Add 50 ml of water if needed to ensure the filling remains moist. Allow the filling to cool slightly.
Step 3: Assemble the Pastries
Divide the Dough: Divide the dough into equal portions, depending on the size of pastries you want to make. Roll each portion into a thin circle.
Add Filling: Place a portion of the meat filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal.
Brush with Butter: Brush the tops of the pastries with 100 grams of melted butter to give them a rich flavor and golden color.
Apply Egg Wash: Mix 1 egg yolk with 1 teaspoon of milk and brush this mixture over the pastries to enhance the color and finish.
Step 4: Bake the Pastries
Preheat Oven: Preheat your oven to 180°C (350°F).
Bake: Arrange the filled pastries on a baking sheet lined with parchment paper. Bake for 45 minutes, or until the pastries are golden brown and crispy.
Nutritional Information (Per Serving):
Calories: Approximately 350 kcal
Protein: 12g
Fat: 20g
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Cooking Tips:
Dough Consistency: Ensure the dough is neither too sticky nor too dry. If it’s sticky, add a little more flour; if it’s dry, add a small amount of water.
Filling Variations: Feel free to customize the filling with different vegetables or seasonings based on your preferences.
Freezing: You can freeze the assembled but unbaked pastries. Simply wrap them in plastic wrap and place in a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Storage Tips:
Refrigeration: Store leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Freezing: To freeze, place the baked pastries in a freezer-safe container or bag. They can be stored in the freezer for up to 1 month. Reheat from frozen in the oven until heated through.
Frequently Asked Questions (FAQs):
Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or a gluten-free blend if desired. The texture may vary slightly, but it will still be delicious.
Q: Can I make these pastries ahead of time?
A: Absolutely! You can prepare the dough and filling in advance. Assemble and bake the pastries just before serving for the best results.
Q: Can I use other fillings?
A: Definitely! This recipe is versatile. You can use cheese, vegetables, or even a sweet filling if you prefer.
Conclusion:
This Flour and Boiling Water Pastry recipe is a fantastic way to create a savory, satisfying dish with minimal effort. The combination of a soft, flaky dough with a flavorful meat filling makes these pastries a hit at any meal. Whether you’re serving them as a main course or a hearty snack, they are sure to be enjoyed by everyone. With the tips and variations provided, you can easily adapt the recipe to suit your tastes and dietary needs. Enjoy the delicious results and happy cooking! 🍽️