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| Pastry Puf |
Ingredients
For Dough;
275 g flour
1/4 tablespoon salt
4 drops of lemon juice
125 ml water
185 gr yoghurt
150 ml olive oil
1 egg
For Meat Filling: 1 onion (grated), 1 tablespoon butter, salt and pepper to taste, 225 g minced meat, 1 60 g parsley, finely chopped, (Cook all ingredients in a saucepan until meat is tender and all the liquid is absorbed. Set aside.)
For Cheese Filling: 225 g crumbled white cheese, 2 tablespoons gruyére (grated), 1 egg yolk, 60 g dill (finely chopped) (Combine all ingredients in a ball and mix with a fork. Set aside.)
For Frying: 750 ml salad oil
Cooking Instructions
First sift flour on a clean work surface. Make a hollow in the middle. Pour in salt, lemon juice, water, yoghurt, salad oil and egg. Knead well. Sprinkle flour on the work surface. Gather dough into a ball. Place on the floured surface. Cover with a damp cloth. Leave for twenty minutes. Sprinkle flour over the dough. Roll dough into balls of a fifty cm diameter. Cut the dough from the edge towards the center into eight equal wedge-shaped pieces almost fifteen cm long. In this way a dinner-plate size round piece is left in the center. The eight half-triangle sides should be folded in towards the center on top of each other. Cover with a damp cloth. Let stand for half an hour. Divide dough into two balls. Cover one ball with a damp cloth and roll out the other as thin as you can. Place one teaspoonful of filling five cm away from the edge over the dough almost ten cm apart. Start folding from the edge. Fold the dough over 2.5 cm beyond the filling. Cut in semi-circular shapes either with a pastry cutter. Fry each piece in very hot oil on both sides, spooning oil from the pan over the pastries every now and then. Fry until puffed and light golden brown. It takes three minutes to fry. Fry four pieces at a time to prevent over frying. Serve hot.
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