RUSSIAN FRIED PASTIES

Russian Fried Pasties image

These might seem unusual, but they are delicious. Don't let the cinnamon scare you off from trying this recipe. It gives this a wonderful flavor. I hope you give these a try and that they become a favorite like they are with my family.

Provided by Amanda Hyatt

Time 2h10m

Number Of Ingredients 17

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Ingredients

BREAD DOUGH RECIPE
2 1/2-3 c all purpose flour
1 pkg active dry yeast
1 c milk
1/4 tsp white sugar
MEAT FILLING
1/2 lb ground beef or turkey
1/2 c chopped white onion
1 clove garlic
1/2 c tomato sauce
2 Tbsp grated parmesan cheese
2 Tbsp dry parsley
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground black pepper
1/8 tsp ground ginger
3 Tbsp cooking oil

Steps:

1. In mixer bowl combine 1 1/2 cups of the flour and the yeast.
2. In saucepan, heat milk, 1 teaspoon salt, and sugar just until warm (115-120 degrees), stirring constantly.
3. Add warm milk mixture to flour mixture that's in mixing bowl. Beat at low speed for 1/2 min, scraping sides of bowl constantly. Then beat 3 minutes at high speed.
4. Stir in as much of the remaining flour as you can mix in with a spoon.
5. Turn out onto lightly floured surface, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes total). Place in lightly greased bowl, turning once to grease surface. Cover; let dough rise in warm place until double. (about one hour)
6. Meanwhile, in skillet cook ground beef or pork, onion and garlic until meat is browned and onion is tender. Drain off fat. Stir in tomato sauce, cheese, parsley, 1/4 teaspoon salt, cinnamon, pepper and ginger, heat through.
7. Punch down dough; turn out onto lightly floured surface. Shape into 12 balls. Cover; let rest 5-10 minutes
8. To make pasties, place each ball of dough on a lightly floured surface. Roll to a 5 inch round, rolling thinner at the edges. Place about 2 tablespoons of the meat mixture. Moisten edges of dough with a little water. Bring edges of dough up around meat mixture, easing the fullness of the pastry into tiny pleats in the center if the pastry. Slightly stretch the edges until they just meet. pinch the edges together to seal
9. In heavy 12 inch skillet (cast iron works best), heat cooking oil over medium heat about 1 minute or until hot. Place 6 of the pasties, seam side down, in the hot oil. reduce heat to medium low. Cover and cook for 8-10 minutes or till crisp and lightly browned. Turn and cook 8-10 minutes more.
10. Remove pasties from skillet and drain on paper towels. Add the remaining 6 pasties into the pan, adding additional oil to the pan if needed.