Fried Minced Meat Pastry Recipe

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Fried Minced Meat Pastry Recipe

Ingredients:

For the Pastry Dough:

  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cubed
  • ½ cup cold water (adjust as needed)

For the Filling:

  • 1 lb (450g) minced meat (beef, lamb, or chicken)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt (or to taste)
  • ½ cup chopped fresh parsley or cilantro
  • 1 large egg, beaten (for egg wash)
  • Vegetable oil, for frying

Instructions:

1. Prepare the Dough:

  1. In a large bowl, mix the flour, baking powder, and salt.
  2. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, a tablespoon at a time, until the dough comes together. You may not need the full ½ cup of water. The dough should be soft but not sticky.
  4. Turn the dough out onto a lightly floured surface and knead it briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

  1. Heat a little oil in a large skillet over medium heat. Add the chopped onion and garlic, and cook until softened.
  2. Add the minced meat to the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks.
  3. Stir in the ground cumin, coriander, paprika, black pepper, and salt. Cook for a few more minutes to blend the flavors.
  4. Remove from heat and stir in the chopped parsley or cilantro. Let the filling cool slightly.

3. Assemble the Pastries:

  1. Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness.
  2. Cut the dough into 3-4 inch squares or circles, depending on your preference.
  3. Place a small spoonful of the meat filling in the center of each dough square or circle.
  4. Fold the dough over the filling to form a triangle or half-moon shape. Press the edges together to seal. You can use a fork to crimp the edges if desired.

4. Fry the Pastries:

  1. Heat about 2 inches of vegetable oil in a deep pan or skillet over medium heat. The oil is ready when a small piece of dough dropped into it sizzles and rises to the surface.
  2. Fry the pastries in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy.
  3. Remove the pastries with a slotted spoon and drain on paper towels.

5. Serve:

  1. Serve the fried minced meat pastries warm or at room temperature. They are great on their own or with a side of yogurt or chutney for dipping.

Fried minced meat pastries, like many savory pastries around the world, have a rich and varied history that reflects a blend of cultural influences and regional ingredients.

Historical Background:

  1. Middle Eastern Influence:
  • Origins: The concept of minced meat pastries can be traced back to Middle Eastern cuisines, where spiced ground meats are commonly used. Dishes like sambousek (a type of filled pastry) and börek (a layered pastry with various fillings) have been enjoyed in the region for centuries. These pastries often feature a combination of ground meat, herbs, and spices encased in a thin, flaky dough.
  • Sambousek: Originating from the Middle East, sambousek is similar to the fried minced meat pastries, often filled with a mix of spiced minced meat, onions, and sometimes pine nuts. The use of spices and the method of frying are hallmarks of Middle Eastern cooking.
  1. Mediterranean Traditions:
  • Greek Influence: In Greece, a similar pastry is known as bougatsa. Greek bougatsa can be filled with sweet or savory fillings, including spiced minced meat. The Greek version often uses phyllo dough, which is different from the more robust dough used in some fried pastries.
  • Turkish Cuisine: Turkey has a rich tradition of pastries filled with spiced meats, such as börek and pide. Börek is typically baked, but similar recipes can be adapted for frying, resulting in crispy, flavorful pastries.
  1. South Asian Variations:
  • Samosa: In South Asia, the samosa is a well-known variant of fried pastry filled with spiced meat or vegetables. The samosa is thought to have been introduced to the Indian subcontinent by traders and invaders from the Middle East and Central Asia. Over time, it became a popular street food and snack across South Asia.
  • Regional Adaptations: In India, Pakistan, and Bangladesh, variations of the samosa can be found with different fillings and spices, reflecting local tastes and ingredients.
  1. Cultural Exchange:
  • Global Spread: As people migrated and traveled, they brought their culinary traditions with them. Fried minced meat pastries spread across cultures, each adding its own twist. In places like North Africa, the Middle East, and various European countries, local ingredients and cooking methods influenced the way these pastries are made and enjoyed.
  • Modern Day: Today, fried minced meat pastries can be found in diverse culinary traditions worldwide. They are popular street foods and snacks, enjoyed at home and in restaurants alike.

In summary, fried minced meat pastries have a diverse history that spans many cultures and regions. Their evolution reflects a blend of traditional techniques and local ingredients, resulting in a variety of delicious interpretations enjoyed globally.

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