This dough can also be used to make other pastries, such as bourekas. In the kosher version for Pastelikos, the dough is prepared with margarine- for a rich but non-kosher version, replace the margarine with butter.
Ingredients for Pastelikos - Mini Quiche
For the dough:
- 2½ cups water
- 7 ounces (200 grams) butter or margarine
- ⅔ cup (160 ml) corn oil
- pinch of Salt
For the filling (gomo):
- 6 tablespoons olive oil
- 3 onions finely chopped
- 1¾ pounds (750 grams) ground beef (preferably flank steak)
- Salt
- pinch of Baharat (Middle Eastern spice blend)
- handful of parsley chopped
- 5 ounces (150 grams) pine nuts
For the garnish:
- 1 egg beaten
- Sesame seeds
Instructions
Prepare the Filling:
-
1. Heat the 6 tablespoons of olive oil in a skillet and sauté the onions for about 5 minutes until they turn golden brown. Add the meat and seasonings and sauté until the meat changes color, while stirring. Add the parsley and pine nuts, stir and remove from the heat.
Prepare the Dough:
-
2. Heat the water together with the margarine, oil and salt and bring to a near boil or until the margarine dissolves. Turn off the stove, add the self-rising flour, let it cool down a bit and knead into a soft dough. Divide the dough into 5 parts and roll out each of them on a floured work surface, forming sheets approximately ½ inch (1 cm) thick.
-
3. Using a glass or cookie cutter, carve circles out of the sheets about 3 inches (8cm) in diameter. Form each circle into a small 'bowl' whose edges are about ¾-inch (2 cm) high. Fill each bowl to the top with the filling.
-
4. Use the leftover dough to create circles whose diameter is somewhat larger than the bowls containing the filling (a cookie cutter is not needed - flatten them with your hands). Use these circles to cover the filled bowls. Press together the edges of each bowl and its cover and, using your fingers, create a rippled-edged crust along the edges of the dough, pinch by pinch. Arrange the pastelikos in a baking pan lined with parchment paper.
-
5. Heat the oven to 350ºF (180ºC). Brush the pastelikos with the beaten egg and sprinkle the sesame seeds on top. Bake them for around 30 minutes until they are set and golden brown.
Pastelikos are served with a finely chopped vegetable salad and eggs cooked in the cholent pot – the Jewish traditional stew.
This recipe is courtesy of Hashulchan.