The Culinary Journey Behind the Dish
Imagine a recipe that transforms humble ingredients into a mouthwatering delicacy – these Potato and Meat Pastries are a testament to the magic of simple, hearty cooking. Inspired by Turkish culinary traditions, this dish brings together soft, fluffy potato dough and a savory meat filling that will have everyone at the table asking for seconds.
Ingredients
For the Potato Dough:
- 5 medium potatoes (approx. 750g / 26 oz)
- 20g (0.7 oz) butter
- 1 tsp salt
- 1 large egg
- 1 bunch fresh parsley, finely chopped
- 200-220g (7-7.8 oz) all-purpose flour
- 1 tsp baking powder
- 30 ml (2 tbsp) vegetable oil
For the Meat Filling:
- 1 medium onion, finely chopped
- 1 red pepper, diced
- 50g (1.8 oz) green onions, chopped
- 350g (12.3 oz) ground meat (beef or lamb)
- 1 tbsp tomato paste
- Salt and spices to taste
- Vegetable oil for frying
Step-by-Step Instructions
- Prepare the Potato Dough
- Boil potatoes until completely tender
- Drain and let cool slightly
- Mash potatoes while still warm
- Add butter and mix well
- Incorporate salt and egg
- Chop parsley finely and add to the mixture
- Gradually add flour and baking powder
- Knead into a soft, smooth dough
- Let rest for 10-15 minutes
- Make the Meat Filling
- Finely chop onion and red pepper
- Heat vegetable oil in a large skillet
- Sauté onions until translucent
- Add ground meat and cook until browned
- Stir in red pepper and green onions
- Add tomato paste
- Season with salt and your favorite spices
- Cook until meat is fully done and moisture evaporates
- Let filling cool slightly
- Assemble the Pastries
- Roll out potato dough on a floured surface
- Cut into equal-sized circles or triangles
- Place a spoonful of meat filling in the center
- Fold dough over to create a half-moon shape
- Crimp edges firmly to seal
- Cooking the Pastries
- Heat vegetable oil in a large skillet
- Carefully place pastries in the hot oil
- Fry until golden brown on both sides
- Drain on paper towels to remove excess oil
Nutritional Information
Per Serving (2 pastries):
- Calories: 420
- Protein: 22g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 3g
Cooking Time:
- Prep: 30 minutes
- Cooking: 30 minutes
- Total: 60 minutes
Servings: 4-6
Pro Cooking Tips and Tricks
- Use warm potatoes for the smoothest dough
- Don’t overwork the dough to keep it tender
- Ensure meat filling is not too wet
- Seal pastries well to prevent filling from leaking
- Use a fork to create a decorative edge
Recipe Variations and Substitutions
- Vegetarian Option:
- Replace meat with lentils or mushroom filling
- Use plant-based ground meat substitute
- Gluten-Free Adaptation:
- Use gluten-free flour blend
- Ensure all other ingredients are gluten-free
- Spice Variations:
- Add cumin or paprika to the meat filling
- Experiment with different herb combinations
Frequently Asked Questions
Q1: Can I bake these instead of frying? A: Yes! Brush with egg wash and bake at 200°C (400°F) for 20-25 minutes.
Q2: How do I store leftovers? A: Refrigerate in an airtight container for up to 3 days. Reheat in the oven.
Q3: Can I freeze these pastries? A: Absolutely! Freeze uncooked pastries between layers of parchment paper.
Q4: What meat works best? A: Ground beef or lamb are traditional, but ground turkey works too.
Q5: Can I make the dough ahead of time? A: Yes, you can prepare the dough and filling a day in advance.
Storage and Make-Ahead Tips
- Refrigeration: Store cooked pastries for 3-4 days
- Freezing: Freeze uncooked pastries for up to 1 month
- Reheating: Best reheated in the oven to maintain crispiness
- Prep Ahead: Make filling and dough separately in advance
Bring a taste of Turkish street food to your kitchen with these irresistible Potato and Meat Pastries!
