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  • Russian Pasties

    2 votes
    Russian Pasties
     
    by A.L. Wiebe
    29 recipes
    		 >
    Savory spiced ground meat nestled in fresh bread dough. I double or even triple this, then freeze to reheat later for a quick snack. You can really use just about any type of bread recipe for this, and the filling is only a suggestion. You can use just about anything, as long as it isn't too moist. Cheddar cheese, while delicious, can be pretty oily, and seep out the seams...not so attractive. Play around..have fun with it! Enjoy

    Ingredients

    • Bread dough:
    • 2 1/2 to 3 cups all purpose flour
    • 1 pkg or 2 1/4 tsp. active dry yeast
    • 1 cup milk, warmed
    • 1 tsp. salt
    • 1/4 tsp. sugar
    • Filling mixture:
    • This can be made ahead of time, then refrigerated. This makes it a bit easier to handle when filling the dough rounds.
    • 1/2 lb. ground beef (lean)
    • 1/2 cup onion, small dice
    • 1 clove garlic, minced
    • 1/2 cup tomato sauce
    • 2 Tbsp. Parmesan cheese
    • 2 Tbsp. parsley, chopped fine
    • 1/4 tsp. ground cinnamon
    • 1/4 tsp. each salt and black pepper, or to taste
    • 1/8 tsp. ground ginger
    • 1/8 tsp. cayenne (I always add a bit more, just for a wee kick)

    Directions

    1. Filling:
    2. Brown the ground beef, then add the onion and cook until translucent. Add remaining ingredients and cook on med. heat until fairly dry...not sloppy. Set aside to cool.
    3. Bread dough:
    4. I just dump everything, except about a cup of flour, into my stand mixer. Using dough hook, mix on low speed 1 - 2 minutes, scraping down sides of bowl a couple of times. Beat on high speed, adding as much of the remaining cup of flour to make a moderately stiff dough.
    5. Form dough into a ball and place in a lightly oiled bowl, turning to coat top with oil as well. Cover and place in a warm place to proof about 1 hour, or until doubled.
    6. Dough is ready when you poke 2 fingers into it and the holes remain.
    7. Punch down dough, working it well for a few minutes. Allow to rest for 10 minutes. Pinch off egg-sized pieces of dough, and, on a lightly floured board, roll out into 5" round disks. Place about a tablespoon of filling onto center, then, dampen extreme edges with water (very light on the water, as you don't want it to turn gooey). Pulling dough up on the far side from you, start pleating and pinching, picking up and turning as you go, until you've gotten all the way around and have just a small opening in the center. Pinch together firmly to close opening. Place seam side down onto bake sheet.
    8. Bake at 350 degrees for 20 - 25 minutes, or until they are a nice golden brown. Brush the tops with butter if desired. Bet you can't eat just one!

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