Crispy Pies

03/06/2013
"Not just phyllo pastries but a real miracle with a rich filling and bouquet of aromatic spices!"
Preparation60 min.
Cooking35 min.
Тotal95 min.
Servings90-100
Cook
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  • Rating3.7 out of 5

Ingredients

  • mince - 31 oz (900 g) beef
  • carrots - 3. grated
  • onions - 2 cloves
  • peas - 8 oz (225 g) frozen
  • phyllo pastry - 26 sheets of pastry, thawed
  • butter - 5.3 oz (150 g) cream melted
  • lard - 2 2/3 tbsp (40 g)
  • coriander - 2 - 3 tablespoons
  • cumin - 3 - 4 tsp
  • cayenne pepper - 1 - 2 tsp
  • black pepper
  • salt
measures

How to cook

Melt the fat in a large pan and fry the onion for 2-3 minutes until lightly golden. Put the minced meat and fry, stirring occasionally, until browned well.

Add the coriander, cumin, cayenne pepper. Fry over high heat for 1 minute, add the grated carrots, peas and spices. Mix well and fry for 15 minutes, until the liquid is evaporated. Take a pastry crust and then spread it on a large board.

Brush with a little oil and place another crust on top. Smear it and cut a rectangle of 8 equal strips. Put 1 tablespoon of filling of about 2.5 cm (1) from the bottom right and fold the left corner to get a triangle.

Cut and brush with melted butter. This way, lay out all the patties. Preheat oven to 392°F (200 °C). Place the pies on a greased pan and bake for about 10 minutes until golden.

You will obtain about 90-100 units. You'll probably bake ‘them three times.

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