Dumplings and filled pastries
This Ottoman-era pastry is made by filling puff pastry with a mixture of ground beef and onion, folding the parcels into triangles, and baking until crisp and golden. Its flaky, layered texture makes it a favorite starter for entertaining.
Sauté the onion, add the ground beef, and cook until its liquid has evaporated. Stir in the parsley and leave the filling to cool.
Cut the puff pastry into squares. Place some filling in the center of each square, fold it into a triangle, and press the edges with a fork to seal.
Brush the tops of the triangles with egg yolk and sprinkle with nigella seeds.
Bake in a preheated oven until the layers are visible and the tops are golden.
Important: Do not leave the puff pastry at room temperature for too long; if it warms up, the layers may stick together and lose their crispness. Keep the pastry edges thin when filling and sealing the parcels; thick edges may not bake through evenly. Allergens: contains wheat (gluten) and eggs.
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