Pirashki - Ground Meat Pasties

Pirashki - Ground Meat & Potato Pasties

Pirashki, known as Pirozhki is a Russian influenced snack made not only in Iran but in many other countries with variations to fillings, normally eaten as fast food. In Iran it's filled with sweet fillings such as pastry cream or meat and potato.

You can fill Pirashki with any filling you like. I've filled mine with minced lamb and potato. The pastry is exceptionally light, a cross between short crust and puff pastry.

The pastry can also be made thicker and baked in the oven but I've chosen the lighter fried in oil version.

This is one snack I've decided to make for Shab-e-Yalda, the longest night of the year, this year (December 20 /21) with both savoury and sweet fillings :)

Ingredients

For the pastry

200g self rising flour

1/2 tsp baking powder

60g butter or margarine

1 egg medium size

1 tsp caster sugar

1 tbsp yogurt

For the filling

150g minced lamb

1/4 cup oil

1 small onion

1 small potato

1 tsp salt

1tsp ground black pepper

1/4 tsp cinnamon

generous pinch of ground saffron

2 cups oil for shallow frying the Pirashki

Method

For the filling

Step 1

• Add to a large pan

• Chop the onion and fry till slightly golden brown

• Chop the potato into small cubes and add to the onion

• Add the minced lamb and spices

• Fry until the meat has browned

Step 2

• Add 1/4 cup of water and cover the top

• Allow the water to reduce completely and the minced meat and potato to cook through

• Once cooked set aside to cool

For the pastry

Step 1

• Add the flour, sugar and baking powder to a large mixing bowl

• Add the butter, egg and yogurt

• Mix until all the dry ingredients have come together into a smooth dough

• Set aside in the fridge to rest for 30 minutes

Step 2

• Remove the dough from the fridge

• Make ping pong sized balls out of the dough

• Take each and flatten with a rolling pin about 4 inches by 4 inches

• Brush the edges with a little water

Step 3

• Add 2 teaspoon full of the filling in the centre

• Fold the dough over to cover the filling and form into a crescent shape

• Crimp the edges of the Pirashki to ensure nothing spills out when frying

Note: you can make your Pirashki bigger, I've chosen to make mine on the smaller medium size :)

Step 4

• Heat the oil in a deep pan to shallow fry the Priashki

• Once the oil is hot add the first Pirashki and toss in the oil for 1 min on each side

• The Pirashki should be golden brown and not any darker

• Remove from the oil and set aside on kitchen paper to remove any excess oil

Enjoy as a snack with your favourite dip. I enjoy this lovely snack with sweet Persian tea. :) Noosh-e-Jaan :)

Pirashki - Ground Meat & Potato Pasties