Dumplings and filled pastries
These classic New Zealand-style mini meat pies are made by turning leftover Turkish kavurma (meat cooked in fat) into a saucy filling and enclosing it in ready-made puff pastry. They are an economical way to use up leftover meat.
Sauté the onion in a pan until soft, then add the leftover kavurma. Cook with the tomato sauce, stock and black pepper for 10 minutes.
Cut the ready-made puff pastry into small circles.
Spoon some filling onto half of the pastry circles. Cover each with a second circle and press the edges firmly with a fork to seal. Brush the tops with egg yolk.
Bake in an oven preheated to 200°C / 390°F for 25 minutes, until the pies are golden.
Press the edges firmly with a fork to seal them, or the filling may leak out in the oven. Allergens: contains wheat (gluten) and egg.
Artan kavurma bulamadığım için kalan tavuk hasağını kullandım, sos yirmi beş dakikalık fırınlamada biraz daha az yoğun oldu ama lezzeti yine de güzeldi, ailem farkı fark etmedi bile.
Tavuk hasağı gerçekten iyi bir alternatif, sosu biraz koyultmak için bir kaşık daha domates sosu ekleyebilirsiniz.
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