Savory Meat And Vegetable Filled Pastries Recipe
Do you want an easy to make but great in taste savory meat and vegetable filled pastries recipe? There is not a single month when I don't serve this yummy snack! Beef is the most important ingredient in savory meat and vegetable filled pastries. Please share this savory meat and vegetable filled pastries recipe with your friends and family and let me know what they have to say.
Ingredients
Dough
1 package dry yeast
1/4 cup warm water
1/4 cup milk
3 tablespoons melted butter, cooled to lukewarm
1/2 teaspoon salt, slightly rounded
1 tablespoon honey
1 beaten egg
1 cup whole wheat flour
1 1/4 to 1 1/2 cups whole wheat pastry flour
Filling
2 tablespoons butter
1 clove garlic, finely chopped
1/2 cup finely chopped onion
1 cup grated raw carrot
1 cup grated raw cabbage
1 cup grated swiss cheese
3/4 pound cooked ground beef, sauteed and drained of fat
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon celery seed
2 to 3 teaspoons Worcestershire sauce
Directions
To prepare dough Dissolve yeast in warm water.
Add milk, butter, salt, honey, and beaten egg, mixing well.
Beat in the whole wheat flour and work in the pastry flour, first with a wooden spoon, then by hand, enough to form a soft dough.
Knead dough 5 minutes on floured board, adding a little more flour as necessary to prevent sticking.
Place dough in oiled bowl, and let rise in a warm place for an hour or an hour and a quarter.
Meanwhile, prepare filling Heat butter in large, heavy skillet.
Add garlic, onion, carrot, and cabbage, and cook over medium heat, covered, a few minutes until vegetables are tender.
Remove from heat and cool.
Blend in the cheese to distribute evenly, and stir in the meat and salt and other seasonings.
Preheat oven to 425° F.
Punch down dough, let it rest a few minutes, then roll it on a lightly floured board to a thickness of about 1/8 inch.
Cut out 20 4-inch circles.
On each of 10 of the circles heap several tablespoons of the filling to within 1/2 inch of the edge of the dough.
Dampen edges of the pastry.
Cover with the remaining 10 dough circles, and seal by pressing with the tines of a fork.
Place on lightly buttered baking sheet, let rise 30 minutes, and bake in preheated oven about 12 minutes or until lightly browned.
Add milk, butter, salt, honey, and beaten egg, mixing well.
Beat in the whole wheat flour and work in the pastry flour, first with a wooden spoon, then by hand, enough to form a soft dough.
Knead dough 5 minutes on floured board, adding a little more flour as necessary to prevent sticking.
Place dough in oiled bowl, and let rise in a warm place for an hour or an hour and a quarter.
Meanwhile, prepare filling Heat butter in large, heavy skillet.
Add garlic, onion, carrot, and cabbage, and cook over medium heat, covered, a few minutes until vegetables are tender.
Remove from heat and cool.
Blend in the cheese to distribute evenly, and stir in the meat and salt and other seasonings.
Preheat oven to 425° F.
Punch down dough, let it rest a few minutes, then roll it on a lightly floured board to a thickness of about 1/8 inch.
Cut out 20 4-inch circles.
On each of 10 of the circles heap several tablespoons of the filling to within 1/2 inch of the edge of the dough.
Dampen edges of the pastry.
Cover with the remaining 10 dough circles, and seal by pressing with the tines of a fork.
Place on lightly buttered baking sheet, let rise 30 minutes, and bake in preheated oven about 12 minutes or until lightly browned.
