Eastern European Meat Pastry Bites

Ingredients

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

Method

1. Start by finely chopping 1 onion. This will ensure even cooking and a consistent texture in the filling. Set the chopped onion aside in a small bowl.
2. In a medium mixing bowl, combine 300 g ground beef with the chopped onion. Season generously with fine sea salt and black pepper to taste, mixing with your hands until the ingredients are well incorporated. This step ensures that the seasoning is evenly distributed throughout the meat.
3. Heat a large skillet over medium heat and add enough oil to coat the bottom. Once the oil is shimmering, add the beef and onion mixture. Cook, stirring occasionally, until the beef is browned and the onion is translucent, about 7-10 minutes. The mixture should be fragrant, and there should be no pink remaining in the beef.
4. Remove the beef mixture from the heat and let it cool slightly. This pause is important to prevent the pastry wrappers from becoming soggy when filled.
5. Lay out 12 pastry wrappers on a clean surface. Place a spoonful of the beef mixture in the center of each wrapper. Fold the edges of the wrappers over the filling, sealing them tightly to form a neat parcel. Ensure there are no gaps to prevent the filling from leaking during cooking.
6. In the same skillet, add more oil if necessary and heat over medium-high heat. Once the oil is hot, carefully add the filled pastry bites in batches, seam side down. Fry until the pastry is golden brown and crisp on both sides, about 3-4 minutes per side. The pastry should be firm and hold its shape when flipped.
7. Remove the cooked pastry bites from the skillet and drain on a paper towel-lined plate. This will absorb any excess oil, keeping them crisp.
8. Finish with a light sprinkle of fine sea salt over the pastry bites while they are still warm. Serve immediately, arranging them on a platter for sharing.