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Persian Meat Pastry Bites 3

Serves 4 to 6 Appetizer meat, Appetizers

Persian Meat Pastry Bites 3

Persian Meat Pastry Bites 3 are a beloved staple of home-cooked meals, often gracing the table during casual family dinners or festive occasions. This recipe captures the essence of a dish prepared lovingly in kitchens across Iran, with salt judged by hand and fat used with a generous touch. It's the kind of comfort food that transcends generations, recorded here as a faithful rendition of how a Persian family cook would serve it.

Biting into these pastries reveals a savory filling of seasoned ground beef and onions, enveloped in a crispy, golden shell. The contrast of textures—the tender, aromatic meat against the flaky pastry—creates a satisfying experience best enjoyed hot from the pan. Whether served as an appetizer or a main course, these bites invite hands to reach eagerly across the table, sharing both food and warmth.

Ingredients

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

Method

  1. Begin by finely chopping 1 onion. In a medium-sized mixing bowl, combine the chopped onion with 300 g ground beef. Season the mixture with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed throughout the meat.
  2. Lay out 12 pastry wrappers on a clean surface. Place a small spoonful of the beef mixture in the center of each wrapper, being careful not to overfill. Fold each wrapper over the filling to form a triangle, pressing the edges firmly to seal. You can use a little water on the edges to help them stick if necessary.
  3. In a large frying pan, pour enough oil for frying to cover the bottom of the pan generously. Heat the oil over medium-high heat until it shimmers, indicating it is hot enough for frying.
  4. Carefully place the filled pastry bites into the hot oil, ensuring they are not overcrowded in the pan. Fry them in batches if necessary. Cook each side until the pastry is golden brown and crisp, about 2-3 minutes per side. The aroma should be savory and inviting.
  5. Once the pastries are golden brown, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
  6. Finish by sprinkling a pinch of fine sea salt over the warm pastries. Serve immediately while they are hot and crisp, perfect for sharing around the table.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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