400 gr flour
1/2 cup milk
2 eggs
1/2 tablespoon salt

200 gr minced mutton
3 medium size onions, chopped
1 and 1/2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon pepper
1/2 bunch parsley

500 gr yoghurt
2 cloves garlic
1 teaspoon salt

4 tablespoons butter
1 teaspoon ground red pepper

– Sift 350 gr flour. Make a hollow in the middle. Put the eggs, salt and milk. Mix well and knead to make a consistent dough. Cover it with a wet cloth and let stand for 1 hour.
– To make filling; brown chopped onions lightly in margarine. Add the meat and salt. Cook it stirring constantly until the juice evaporates.
– Add pepper and chopped parsley. Mix well.
– Sprinkle the table top and the dough with flour. With a rolling pin, roll it out to make a plate size disc. With a thin rolling pin, roll it out to make it as big and thin as possible.
– On one side of the dough, put small amounts of filling, 5-6 cm apart from one another.
– Fold the edge over, press lightly and with the edge of a small plate cut out crescents. Bring the two ends of each crescent together and press to stick them together.
– Proceed the same way for the whole dough. Place them on a tray sprinkled with flour.
– Boil 3 litres of salted water in a large saucepan. Drop the pasties in and boil for 10 minutes until they are soft.
– Take them out with a skimmer and drain well. Share them out in individual plates.
– Cover with yoghurt beaten with crushed garlic and salt.
– Pour some heated butter mixed red pepper.
– Serve at once.


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