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  Added: Jan 27, 2011  •  Visited (653)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Meat Pasties
What You Need:
  • ½ pound self-raising flour
  • 2 oz melted butter
  • ¼ pint warm water
  • 2 teaspoons salt
  • A pinch of baking powder
  • 1 medium-sized onion
  • Oil for frying
  • ½ pound leftover or raw meat, minced
  • Beaten egg to glaze

  • How To Cook:
    1. Put the flour on a slab and add the melted butter, working it well in; add the warm water, salt and baking powder and knead the paste well. It should be rather stickier than bread dough.

    2. Chop the onion and fry it in a little oil until it is golden, then add the minced meat and brown it well. Remove it with the onion, straining off the oil.

    3. Roll out the paste as thinly as possible, cut it into large rounds, put a spoonful of the mixture into each round and fold over into halves, sealing the edges well.

    4. Paint over with beaten egg. Caraway seeds may be sprinkled on top if desired to give a more finished appearance.

    5. Put the 'sambousek' on to well-greased baking sheets, and cook in a hot oven (450°F) till golden.

    6. They are best eaten hot, but may be served cold if preferred.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Africa » Algeria
    Dish » Appetizers
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Meat & Poultry » Beef


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