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Armenian meat pasties ingredients
Published: 03/31/2010 by Armenian Lady
Armenian meat pasties ingredients •250 g Beef •30 g Onions •20 g Boiled butter •100 g flour •garlic to taste •1 Eggs •100 g Matsun (sour milk or butter •-milk or yoghurt with water) Cooking Armenian meat pasties 1. Armenian meat pasties * forwarded from "international cooking echo" * originally from peter hellweg * originally dated 28 jan 90 12:57:50 here comes a russian (armenian) meal: salt, pepper, parsley prepare a broth with beef bones (no instant broth, please!) put the meat through the mincer twice ( or ask the butcher to do so). Add sauted onion, chopped frech parsley and garlic (much!!!). 2. Sifti the flour, make a well, pour the beaten egg and some water into it. Quickly make the dough and divide. 3. Roll out rounds 1-2 mm thick. 4. Place 8-10 g filling 1-2 cm from the edge. 5. Brush the edge with beaten egg, cover the filling with a round of dough, cut the edges with a round cutter and then pinch them. 6. Drop the pasties into the hot broth and boil gently until the pasties rise to the surface, then taken then from the broth. 7. Crush the garlic and mix the mastun. 8. Serve the pasties with this mixture poured over. 9. Separately serve the meat broth.
