Pastry filled with roasted meat

Components

• Twenty pastel mass disks (approximately 320 g)
• 1 cup (tea) of cooked and shredded meat (approximately 250 g raw)
• One onion
• 2 tablespoons of black grape paste
• Four green olives without pits
• One hard-boiled egg
• Half a tea cup of homemade meat broth (or water)
• Half a tablespoon of olive oil
• Half a teaspoon of sweet paprika
• Half a teaspoon of ground cumin
• A dash of hot paprika
• Two spring shoots
• One gem for brushing
• salt according to your preference

Setup phase

1. Set the oven to 180 °C (moderate heat) and take the pastry dough out of the fridge.

1. Remove the onion’s skin and cut it into thin strips. Peel the hard-boiled egg and dice it. Cut the olives into slices. Rinse, pat dry, and slice the green section of the spring onion.
2. Place a small pan over medium heat. Once warm, combine the water and olive oil, then add the onion. Season with a pinch of salt and cook for approximately 5 minutes until it turns a rich golden color. Stir in the cumin along with the sweet and spicy paprikas. Mix thoroughly.
3. Incorporate shredded meat, olives, and grapes. Season with salt and broth water. Stir and cook for approximately 1 minute, ensuring it doesn’t dry out—the filling should remain moist. Remove from heat, then add the chopped egg and chives. Place the mixture into a bowl.
4. Put roughly two tablespoons of filling in the middle of a dough circle. Moisten the dough’s edge with your finger to stop the pastels from opening while baking. Place another dough circle on top and press the edges together to seal.
5. Twist and press the edge every 2 cm to seal the pastel, similar to folding a tarp (you can also use a fork to press, but be careful not to stick the dough). Place them on a large, preferably non-stick, baking sheet and repeat the steps to make the remaining pastels.
6. In a bowl, combine the yolk with one tablespoon of water and brush it onto the pastels. Place them in the oven and bake for approximately 20 minutes until golden. Take them out of the oven and serve immediately.

Purchase only what is necessary

Store

Tramontina 8″ chef’s knife

Tramontine Wooden Table

Tramontina Stainless Steel Cookware Set with Glass Lids

Staub silicone spatula

Harvesting machines

Tramontina Rare Roast Aluminum