Dry Pastry Fingers with Meat Filling

Dry Pastry Fingers with Meat Filling Recipe from Egypt

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Dry Pastry Fingers with Meat Filling is a delicious and savory dish that is perfect for a special occasion or as a tasty snack. The combination of flaky pastry and flavorful minced meat filling makes this recipe a crowd-pleaser.

History

This recipe has its origins in Middle Eastern cuisine, where savory pastries are a popular dish. The combination of minced meat and buttery pastry has been enjoyed for generations, and this recipe puts a unique twist on a classic dish.

Ingredients

Savory minced meat

1 kg beef
2 onions, finely chopped
cooking oil
salt and pepper

How to prepare

Coarsely mince the beef.
Fry the onions until pale gold, then add the beef and seasoning. Cook until the juice is reabsorbed.

Asbai' gullash bi-l-lahma

Cut the gullash sheets into 10 cm squares and keep them covered with a moist cloth.
Take one square at a time and immediately cover the rest. Place it on a smooth surface and arrange the minced meat in a narrow strip at the center of the square, 1 cm from both ends.
Fold the ends over the meat mixture and roll tightly so that it resembles a cigarette.
Arrange them tidily in a greased baking tray, brush the top with melted butter, and bake in a preheated moderate oven until golden.

Variations

You can add spices like cumin or paprika to the minced meat filling for extra flavor.
Try using ground lamb or chicken instead of beef for a different twist on this recipe.

References

↑ Gullash is paper thin dough sold in bakeries. It dries out quickly, and should be kept covered.

Cooking Tips & Tricks

Make sure to use high-quality minced meat for the filling to ensure a flavorful result.

- Be sure to roll the pastry tightly to prevent the filling from spilling out during baking.

- Brushing the pastry with melted butter before baking will give it a golden and crispy finish.

Serving Suggestions

Serve Dry Pastry Fingers with Meat Filling as a main dish with a side salad or as a tasty appetizer for a party.

Cooking Techniques

The key to making Dry Pastry Fingers with Meat Filling is to roll the pastry tightly and bake it until golden and crispy.

Ingredient Substitutions

If you don't have goulash sheets, you can use phyllo dough or puff pastry as a substitute.

Make Ahead Tips

You can prepare the pastry fingers ahead of time and bake them just before serving for a fresh and hot dish.

Presentation Ideas

Arrange the pastry fingers on a platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Dry Pastry Fingers with Meat Filling pairs well with a light and refreshing cucumber salad or a tangy yogurt sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator and reheat in the oven to maintain the crispy texture of the pastry.

Nutrition Information

Calories per serving

Each serving of Dry Pastry Fingers with Meat Filling contains approximately 300 calories.

Carbohydrates

Each serving of Dry Pastry Fingers with Meat Filling contains approximately 25 grams of carbohydrates.

Fats

Each serving of Dry Pastry Fingers with Meat Filling contains approximately 15 grams of fats.

Proteins

Each serving of Dry Pastry Fingers with Meat Filling contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains wheat and dairy allergens.

Summary

Dry Pastry Fingers with Meat Filling is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is a flavorful and satisfying meal option.

Summary

Dry Pastry Fingers with Meat Filling is a delicious and savory dish that is perfect for any occasion. With a flavorful minced meat filling wrapped in flaky pastry, this recipe is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy day in the small village where I grew up, and I was visiting my neighbor, Mrs. Jenkins. She was known for her delicious pastries and had invited me over to watch her bake.

As soon as I entered her cozy kitchen, I could smell the aromas of butter and flour mixing together. Mrs. Jenkins greeted me with a warm smile and handed me a cup of tea. She then showed me a recipe for Dry Pastry Fingers with Meat Filling that she had learned from her own grandmother.

I watched intently as Mrs. Jenkins expertly rolled out the dough, cut it into strips, and filled them with a savory meat mixture. She then brushed them with egg wash and popped them into the oven to bake.

As they baked, the kitchen filled with the most mouthwatering smells. I couldn't wait to taste them. When they were finally ready, Mrs. Jenkins took them out of the oven and placed them on a plate for us to enjoy.

The first bite was pure bliss. The flaky pastry melted in my mouth, and the savory meat filling was perfectly seasoned. I couldn't believe how delicious they were.

After that day, I couldn't get the recipe out of my mind. I asked Mrs. Jenkins to teach me how to make them, and she happily agreed. We spent many afternoons together in her kitchen, perfecting the recipe and sharing stories.

As the years went by, I made Dry Pastry Fingers with Meat Filling for my family and friends. They always raved about how delicious they were and begged me for the recipe. I was proud to pass on this family tradition to the next generation.

Over the years, I have added my own twist to the recipe, experimenting with different fillings and spices. But no matter how I change it, the essence of Mrs. Jenkins' original recipe always shines through.

Now, whenever I make Dry Pastry Fingers with Meat Filling, I think of Mrs. Jenkins and the rainy day that sparked my love for baking. Her recipe has become a cherished part of my family's culinary tradition, passed down from generation to generation.

I am grateful for the time I spent in Mrs. Jenkins' kitchen, learning from her and creating memories that will last a lifetime. The magic of that rainy day will always hold a special place in my heart, reminding me of the joy that comes from sharing good food with the ones we love.