The stuffing of each type of pastry is actually up to your taste. Of course, there is no doubt that choosing the suitable ingredients for some dough consistencies and shapes will increase the flavor. In this recipe, we will give you a hand-opened delicious mince pies recipe. So, how to make local mince pies?
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Although making pastry has become very easy with ready-made pastry today, the taste of homemade pastry has not been forgotten yet. Handmade pastry, which is enjoyed by people of all ages, can also be made using different ingredients such as minced meat, potatoes and spinach. To keep the crispy consistency, you can apply the hand-rolled pastry recipes in our news. So, how to make an easy hand-made homemade pastry? Here is the best mince pies recipe that can be made at home… A delicious brioche recipe that will turn your tea hours into pleasure. Don’t miss out on trying the pan pie recipe with minced meat that you can easily prepare for your guests and family. Food vlogger Hayriye Güven and her daughter Yelda Certain gave the recipe for a delicious hand-rolled mince pies that will decorate your breakfast on the morning of the feast.
TIPS OF HAND BREAKED PASTRY:
- If you want the phyllo to be browned under it, add the filling after placing two layers of phyllo.
- Since ready-made phyllo dough is thin, it can be moistened with the material, be careful to use two layers of phyllo to prevent this and ensure that it is browned.
- Eggs make the pastry brown better.
- If you want to make a soft fried pastry, first whisk the egg that you will pour on the pastry with a little soda.
- Thus, the pastry will both brown better and will be soft.
HAND BREAKED MICRO PASTRY RECIPE:
For the dough;
Half kg flour
as much water as it takes
1 water glass measure of oil
Half a teaspoon of oil
2 medium onions
200 grams ground beef
1 tablespoon of plum syrup
For the above;
1 egg yolk
Knead your dough in the consistency of an earlobe with flour, salt, water and oil. Let the dough you knead well rest for half an hour at room temperature.
You can put a damp cloth on it. It prevents the dough from drying out. While your dough is waiting, you should prepare the stuffing.
Pour the oil into the pan and fry the onions until they turn pink. Throw the mince on it and cook it. After the mortar is cooked and cooled, add the plum syrup.
Then divide the rested dough into 6 parts. Roll out 6 dough. Then we will start the unlocking process one by one.
First, roll out your dough with a little rolling pin, then spread the heated butter and oil mixture on it and enlarge the dough by holding it by the edges.
Try to enlarge it evenly from all corners. It doesn’t matter if the dough is torn. Keep rolling the dough by hand until you get a transparent look.
Pour your inner material in a flat strip in one corner, one strip on the opposite side, then wrap both sides in rolls.
Since the dough is oily, it will roll easily.
Separate the two rolls that meet in the middle with the help of a knife, and start the tray from the middle and wrap the rolls until the pastry covers the tray.
Lastly, brush the egg yolk on the top of the pastry and bake for about half an hour in a preheated oven at 200 degrees.
You can serve your pastry that you have finished cooking by dividing it into square slices.
Enjoy your meal…