8 April, 2013
- 3/4 cup of shortening
- 2 1/4 cups of sifted all-purpose flour
- 1/2 teaspoon of salt
- 1/2 lb of chopped or minced lamb or beef
- 3 tablespoons of roasted pine nuts
- 1 small onion, minced
- 1/2 teaspooon of salt
- 1/4 teaspoon of pepper
- 2 or 3 sprigs of parsley, chopped
- 2 tablespoons of water, milk or stock
- Fat for deep frying
Melt the shortening and mix with the flour and salt. Add sufficient water to make a dough, Knead the dough until it is manageable, then spread it on a floured pastry board, and roll out to 1/8th inch thickness. Cut in rounds with a 3-inch cookie cutter.
Mix the meat, nuts, onions, seasonings, and parsley; moisten with the liquid. Place a spoonful of the stuffing on 1/2 inch of each circle; turn the other half over and press the edges together. Prick the tops with a fork. Fry in deep hot fat until light brown 4-6 minutes. Serve hot. Yield: 8 or more servings.
Variation: The stuffed patties may be baked in a preheated hot oven, 450F, 15-20 minutes. Brush with milk or melted fat for better browning. (Too long baking toughens them.) Serve hot or cold with soups or salads.