Tilly's Pastelles

Name: Tilly's Pastelles
Ingredients: 3 cups water, divided; 1 cup + 1 tablespoon vegetable oil, divided; 1 1/2 teaspoons kosher salt, divided, plus more as needed; 6 cups all purpose flour, plus more as needed; 1 large onion, finely diced ((about 2 cups)); 2 pounds ground beef; 2 teaspoons dried oregano; 1 teaspoon dried mint ((optional)); 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/4 cup uncooked white rice; 2 hard boiled eggs, peeled and finely diced; 1/2 cup minced fresh flat-leaf parsley; 1/4 cup sesame seeds, plus more for sprinkling; 1/4 teaspoon freshly cracked black pepper; 2 egg yolks lightly beaten with 2 tsp water, for egg wash

"A Sephardic recipe from Greg Henry's new cookbook, Savory Pies - Meat hand pies with egg, parsley, and herbs sprinkled with sesame seeds. Kosher..."

INGREDIENTS

•

3 cups water, divided

•

1 cup + 1 tablespoon vegetable oil, divided

•

1 1/2 teaspoons kosher salt, divided, plus more as needed

•

6 cups all purpose flour, plus more as needed

•

1 large onion, finely diced ((about 2 cups))

•

2 pounds ground beef

•

2 teaspoons dried oregano

•

1 teaspoon dried mint ((optional))

•

1 teaspoon paprika

•

1/2 teaspoon ground cumin

•

1/4 cup uncooked white rice

•

2 hard boiled eggs, peeled and finely diced

•

1/2 cup minced fresh flat-leaf parsley

•

1/4 cup sesame seeds, plus more for sprinkling

•

1/4 teaspoon freshly cracked black pepper

•

2 egg yolks lightly beaten with 2 tsp water, for egg wash

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes