Pasties

I had a zucchini, a carrot, some peppers, onion, tomatoes and bell peppers that I needed to use before they would get bad. I didn’t feel like cooking a dinner but baking. So I decided to make some filled pasties. I schredded the vegetables and put them in my pastydough as well as in the filling made from minced meat. It turned out great! The pasties became so soft and moist due to the zucchini and also yoghurt in it.

Ingredients:

• 200 g butter
• 5 dl milk
• 50 g yeast
• 1 teaspoon sugar
• 1,5 teaspoons salt
• 13,5 dl wheat flour
• 2 dl wheat flour for baking
• 2 beaten eggs for brushing
• Minced meat Taco filling: 500 g ground beef
• 2 tablespoons olive oil
• 2 yellow onions
• 1 red pepper
• 2 cloves garlic
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 2 cream cayenne pepper
• 3 tablespoons tomato puree
• 1,5 dl water

1 tablespoon cornstarch

Cooking

Crumble the yeast in a bowl.

Melt the butter in a pot. Add the milk and heat to finger-warm 37 degrees.

Pour some of the dough liquid over the yeast and stir until it dissolves. Then pour in the rest of the dough liquid.

Add sugar, salt and almost all flour (save 1-2 dl for baking).

Work the pie dough smoothly until it releases the edges of the bowl.

Leave the pie dough to rise covered for 40 minutes.

Prepare the filling (eg minced meat filling – see below).

Set the oven to 225 degrees.

Knead the dough for a few minutes on a floured baking sheet.

Divide the dough into 24 parts. Roll one piece at a time into a round bun and roll it out into a round about 12 cm in size.

Distribute the filling in a pile in the middle, about 3 tbsp, and fold into a pie. Press the edges together with a fork.

Place on baking sheet with parchment paper.

Brush with beaten egg.

Bake the pies in the middle of the oven for 12 minutes.

Minced meat filling:

Brown the minced meat in oil.

Chop the onion and pepper and add them.

Squeeze in garlic and add salt, cumin, cayenne, chili powder and tomato puree. Fry the pie filling for a few minutes while stirring.

Stir cornstarch into a glass of cold water, add it to the mince. Let boil for a few minutes until the liquid boils in.

Allow the filling to cool slightly. It should not be runny – in that case boil it a little more so that it boils in.