SERVING : 6
350 gr flour
1 and 1/2 tablespoons margarine, softened
320 gr margarine, hard
3/4 glass water
1 tablespoon salt
1/2 cup olive oil
1 egg yolk
900 gr mutton, without fat
5 large size onions
2 tablespoons margarine
1 large size tomato or 1 tablespoon tomato paste
2 teaspoons thyme
1 bunch parsley
1 teaspoon salt
1 teaspoon pepper
– Sift 350 gr of flour. Make hollow in the middle. Put 1 tablespoon of melted butter, salt, lemon juice and 3/4 cup of water.
– Mix and knead to make a soft dough. Cover it with a wet cloth and leave for 1 hour.
– Chop one of the onions. Cut the meat in small strips of 1 cm wide, 2-3 cm long.
– Melt the margaine, add the onions and the meat. Cover and cook on medium heat for 15-20 minutes, stirring from time to time, until the juice evaporates.
– Brown for 10 minutes stirring constantly.
– Add salt, peeled and chopped tomato or tomato paste, 1 and 1/2 glasses of warm water. Cover and let simmer for 1 and 1/2 hours.
– Cut the rest of the onions into lengthwise slices. Add to the meat. Mix well. Cook for 1/2 an hour more.
– Add pepper, oregano and chopped parsley. Mix well and remove from heat.
– With a rolling pin, roll the dough out to make a rectangular shape of 1 cm thick.
– Cut into 12 equal pieces. Fold the four corners of each square piece and press lightly. Leave for 15 minutes.
– Take the pieces of dough, dip them one by one in olive oil and with a rolling pin roll each one out as thin as possible.
– Share the meat filling out in the middle of each dough. Fold the four sides over to make small parcels. Place them in a wet oven pan.
– Beat one egg yolk with 1 teaspoon of olive oil and 1 tablespoon of water. Brush the pasties with it.
– Bake them in medium hot oven for 25-30 minutes, until they are golden brown.