RCI-BR.007.0048.001
Dry Pastry Fingers with Meat Filling
Dry Pastry Fingers with Meat Filling from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- gullash <ref>Gullash is paper thin dough sold in bakeries. It dries out quickly1 unitand should be kept covered.</ref>
- savory minced meat1 unit
- 1 unit
- 1 kg
- onions2 unitchopped very fine
- 1 unit
- 1 unit
Method
1
Heat cooking oil in a large pan over medium-high heat, then add finely chopped onions and sauté until golden and fragrant, about 3-4 minutes.
2
Add minced meat and diced beef to the pan, breaking up the meat with a spoon as it cooks until completely browned, about 8-10 minutes.
3
Season the meat mixture thoroughly with salt and pepper to taste, stirring well to distribute the seasoning evenly.
4
Remove the meat filling from heat and let cool slightly until it reaches room temperature.
5
Place the gullash sheets on a clean work surface and keep them covered with a damp cloth to prevent drying out while you work.
6
Cut the gullash into rectangular strips approximately 4-5 inches long and 2-3 inches wide.
7
Place a small spoonful of the cooled meat filling along one end of each gullash rectangle, leaving space on the sides.
8
Roll each gullash strip tightly around the filling, tucking in the sides as you go to create a finger-like shape.
9
Melt butter in a baking pan or large skillet over medium heat, then arrange the filled pastry fingers seam-side down.
10
Fry the pastry fingers for 4-5 minutes until the bottom is golden and crisp, then carefully flip and fry the other side for another 4-5 minutes until evenly browned.
9 minutes
11
Transfer the cooked pastry fingers to a paper towel-lined plate to drain excess oil before serving.