Ingredients for 24 Pieces
For the Dough
- 4 cups flour (about 800g)
- 6 tablespoons butter at room temperature
- 300-350g lukewarm water
- Salt
For the Filling
- 500g ground meat
- 5 tablespoons olive oil
- 1 carrot, grated
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon cumin
- A pinch of thyme
- 1 tablespoon honey
- 1 shot of cognac
- 80g water
- Salt
- Pepper
- Sweet paprika
For Frying
- Olive oil
Instructions
Prepare the Dough
- In a bowl, mix the flour and salt.
- Add the butter, cut into small pieces, and rub it into the flour with your hands until the mixture resembles wet sand.
- Gradually add lukewarm water, kneading until you have a firm dough that doesn’t stick to your hands.
- Cover the bowl with a towel and let the dough rest.
Prepare the Filling
- Heat olive oil in a deep pan and brown the ground meat until it changes color.
- Add the onion, garlic, and grated carrot, sautéing together for 2-3 minutes.
- Add cognac, honey, water, salt, pepper, thyme, cumin, and paprika. Cook for about 10-15 minutes until the mixture has absorbed all its liquids, then set it aside to cool.
Assemble the Pastries
- Once the filling is cool, divide the dough into 24 pieces and shape each piece into a small ball.
- Flatten each ball into a small round disk with your fingers.
- Place a spoonful of the meat filling in the center of each round, fold the dough over, and press the edges with a fork to seal.
- Repeat this process for all the pastries. Place them on a plate and let them sit for about 10 minutes to ensure they’re well-sealed.
Frying
- Heat enough olive oil in a pan for frying.
- Fry each pastry on both sides until golden brown and crispy.
Enjoy! Crispy and flavorful, these meat-filled pastries make for a perfect snack or appetizer, with a golden crust and a juicy, aromatic filling. Enjoy them warm!
