Eastern European Meat Pastry Bites 3

Ingredients

• 300 gground beef
• 1onion
• 12pastry wrappers
• for fryingoil
• to tastefine sea salt and black pepper

Method

1. Begin by finely dicing 1 onion. This will ensure that the onion blends well with the ground beef, adding flavor and moisture to the filling. Set aside the diced onion in a small bowl.
2. In a mixing bowl, combine 300 g ground beef with the diced onion. Season the mixture with fine sea salt and black pepper to taste. Use your hands to mix everything thoroughly until the onion is evenly distributed throughout the beef.
3. Lay out 12 pastry wrappers on a clean work surface. Place a small spoonful of the beef mixture in the center of each wrapper. Be careful not to overfill, as this can cause the pastry to tear.
4. Fold each pastry wrapper over the filling to form a triangle or a half-moon shape, depending on the type of wrapper used. Press the edges firmly together to seal, using a fork to crimp the edges if desired. This helps ensure the filling stays enclosed during cooking.
5. In a large skillet, heat enough oil for frying over medium heat. The oil should be hot enough that a small piece of pastry sizzles upon contact. Carefully place the filled pastries in the skillet, leaving space between each to allow for even cooking.
6. Fry the pastries until they are golden brown on both sides, turning them gently with a spatula. This should take about 3-4 minutes per side, depending on the thickness of the pastry. The pastries are done when they are crisp and the beef inside is cooked through, with no pink remaining.
7. Once cooked, remove the pastries from the skillet and place them on a plate lined with paper towels to drain any excess oil. Season the pastries immediately with a pinch of fine sea salt while they are still hot.
8. Serve the Eastern European Meat Pastry Bites warm, arranging them on a platter for sharing. These are best enjoyed fresh, with the crispy pastry providing a delightful contrast to the savory beef filling.