Perfect for a rich and crunchy appetizer, these baked meat pies combine homemade puff pastry with a spicy, soft, and flavorful filling. A simple idea to make, yet sure to please even the most discerning palates.
The contrast between the crispy pastry and the juiciness of the meat, flavored with bell pepper, tomato, cumin, and a hint of sweetness from the raisins, makes them irresistible. Served hot with soy sauce, they become a modern snack that draws on traditional flavors with an international twist.
Ingredients (for 20 rolls)
for the pastry:
- 500 g of flour
- 200 g of water
- 125 g of lard
for the filling:
- 400g minced meat (beef or mixed beef/pork)
- 1 medium onion (about 120g), finely chopped
- 1 whole clove of garlic in its skin
- 1 small fresh chili pepper (or to taste)
- 1 level teaspoon of ground cumin
- 1 medium green pepper (about 150g), diced
- 2 medium ripe tomatoes (about 200g), blanched, peeled and diced
- 30 g of raisins (soaked in warm water for 10 minutes and then squeezed)
- Salt and black pepper to taste
- Extra virgin olive oil for frying (about 2 tablespoons)
- Soy sauce to accompany
Procedure
Fry the whole garlic clove in its skin, then remove it. Add the onion and chili pepper. Sauté the minced meat in the same pan.
Meanwhile, blanch, peel, and dice the tomatoes. Also dice the green pepper.
At this point, combine all the ingredients and season with salt, pepper and add the raisins and cumin.
Roll out the dough, fill it, prick it with holes, and brush it with egg.
Bake for 15 minutes or until golden brown.
Serve the baked meat rustici hot with soy sauce.
An extra tip: You can replace the meat with a mix of sautéed vegetables and legumes for a vegetarian option, maintaining the interplay of textures and flavors.
With this recipe you will amaze everyone, bringing a simple and delicious aperitif to the table.
Enjoy your meal!
